Mini Key Lime Pie Bites (Print Version)
# Ingredients:
→ Crust
01 -
120 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
115 grams unsalted butter, melted
→ Filling
04 -
120 milliliters fresh key lime juice
05 -
Finely grated zest of 2 key limes
06 -
397 grams sweetened condensed milk
07 -
120 grams sour cream
08 -
2 large egg yolks
→ Topping
09 -
240 milliliters heavy whipping cream
10 -
15 grams powdered sugar
11 -
Key lime zest or thin lime slices, for garnish
# Instructions:
01 -
Preheat oven to 175°C. In a bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until mixture resembles wet sand. Firmly press the mixture into the bottoms of mini muffin tin cavities, filling each about two-thirds full. Use fingertips or the back of a utensil to compact the crust. Bake for 7-8 minutes until lightly golden, then cool completely.
02 -
In a large mixing bowl, whisk together key lime juice, key lime zest, sweetened condensed milk, sour cream, and egg yolks until smooth and homogenous.
03 -
Evenly distribute the filling into the cooled crusts, filling each to the top. Return tin to oven and bake for 10-12 minutes until filling is set and just firm. Remove and allow bites to cool to room temperature, then refrigerate for at least 1 hour to set completely.
04 -
In a chilled mixing bowl, beat heavy whipping cream until it thickens. Gradually add powdered sugar and continue beating until stiff peaks form.
05 -
Once pies are thoroughly chilled, pipe or spoon whipped cream onto each mini pie. Garnish with key lime zest or a small lime slice.
06 -
Serve chilled for optimal texture and flavor.
# Notes:
01 -
Chilling the pies for at least an hour ensures the filling sets properly and yields a clean removal from the muffin tin.