Ah! It’s almost Thanksgiving, which means pies GALORE! I couldn’t resist posting one of my ALL TIME FAVORITE pie recipes!
I know this is a pie you would normally enjoy in the summer, but it’s so yummy and tart and would be the perfect way to end your Thanksgiving meal. And I love the idea of a TON of mini pies, so everyone can try every pie and not feel as guilty! Wouldn’t that be great?!
Mini Key Lime Pies (Printable Recipe)
1 cup of graham cracker crumbs
1/3 cup melted butter
2 T. sugar
4 oz cream cheese, softened
1/2 teaspoon grated lime peel
1 can (14 oz) sweetened condensed milk
2/3 cup Key lime juice (freshly squeezed is best)
1 egg yolk
Additional grated lime peel, for garnish (optional)
1 can of Aerosol whipped cream for the tops.
Preheat oven to 325 degrees. Combine graham cracker crumbs, sugar, and melted butter in a food processor. Line a mini cupcake pan with cupcake liners. Press 1 teaspoon of crust into the bottom of each liner. (I used a pill bottle to push them down evenly.)
Next, beat cream cheese, lime peel, salt, sweetened condensed milk, lime juice, and egg yolk together until combined. Pour cream mixture into liners. Each cup should take about 1 Tablespoon of filling each.
Bake mini pies at 325 degrees for about 10 minutes. Allow the mini pies to cool in the pan, gently remove them, and refrigerate until cold for about 3 hours.
Finally, top with whip cream, and garnish with the grated lime peel to make it look super fancy!