The Key Lime Pie Mini
These are the best key lime pies I have ever tasted, as always I try to use organic if possible and never and artificial colors or flavors. I like to use fresh juices and therefor I used real key limes and had to squeeze about 25 of them. You can buy key lime juice at some markets. I don’t know if a combo of lime and lemon would taste as good as the real thing, but some people use it. If your using real limes, squeeze them first step.
Recipe yields 18 mini pies
Graham cracker crust:
3 cups Graham crackers ran through food processor, NOT the artificially flavored ones !!!
I stick organic butter melted (1/2 cup)
3/4 cup white sugar
Mix together with your hands and press into GREASED muffin tins making crust between 1/8-1/4 inch thick. Bake at 325 for 7 mins, let cool completely.
1 cup fresh squeezed key lime juice about 1 1/2 bags in my case, buy two bags and use the rest for garnish or make a marinade
2 cans sweetened condensed milk
2 whole eggs beaten
Whisk first condensed milk and eggs together, slowly add lime juice until thoroughly mixed. Pour into pie shells. Bake at 325 for 15 minutes. Let cool at least two hours. Don’t try to add whipped cream to a warm pie!
1 cup Organic heavy whipping cream (organic really makes a difference in the consistency of your whipped cream)
1 teaspoon vanilla (I use bourbon vanilla)
2 tablespoons powdered sugar (if your out you can use regular white sugar)
Ideally use a large metal bowl that has been in the freezer with your beater/whisk
Note: not the whole mixer just the ends 😉
In a large cold bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
I then put half into a decorating bag for the edges, first I used a knife to make the flat surface on top on the pie.
These freeze well without the whipped cream. Enjoy!!
Short cut version:
Use a pre-made crust from store either small or large, bottled key lime juice and a can of whipped cream for topping. This version should only take 20 minutes to make but you will still need to cool it for a couple hours before whipping and serving.
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