It was a busy weekend. I made Mini Key LIme Pies for a party/luncheon today and with made some Chocolate Frosting filled Graham Cracker Cookies with the leftover graham cracker. Did I mention we also went to a wine tasting south of Sacramento?

The pies took two attempts as the first was a disaster. I over whipped the batter and cooled the pies to quickly causing them to collapse. I made them a second time and swapped the whisk for a paddle attachment after the eggs and cream cheese were well blended. I also left them in the oven when they were at the “jiggle” stage, turned the oven off and opened the door. This allowed them to cool slower. Once I could move the pan with bare hands I let them cool on the counter until they were room temperature, then moved them to the fridge.

The Graham cracker cookies can use and chocolate frosting you like.

Mini Key Lime Pies – Sally

INGREDIENTS
Crust
• 180 g (1 ½ c) graham cracker crumbs (about 12 full sheet graham crackers)
• 85g (6 Tbl) unsalted butter, melted
• 50 g ( ¼ c) granulated sugar
Filling
• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 4 large egg yolks
• 396 g (one 14-ounce can) full-fat sweetened condensed milk
• 120 ml ( ½ c) key lime juice*
optional: lime slices and whipped cream for garnish

METHOD

1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (since this recipe makes only around 16). Set pans aside.
2. Use a food processor or blender to grind graham crackers. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a silicone spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner—if desired! Pre-bake the crusts for 5 minutes. Remove from the oven.
3. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined. DO NOT OVER MIX.
4. Pour the filling evenly into each crust. Bake for 15–16 minutes or until the centers of the pies only slightly jiggle. Turn off the oven and open the door. Allow the pies to cool until the pans can be moved with bare hands, then let them cool to room temperature. Once completely cool, place the pan in the refrigerator for at least 2 hours and up to 1 day.
5. Once chilled, serve the key lime pies cold with whipped cream or Italian meringue and a lime slice if desired. I also drizzled some blueberry sauce over the pie.
6. Store leftover pies in the refrigerator (covered) for up to 1 week. If they last that long!