Mini Key Lime Pies Two Ways
Servings
about 40mini pies
Servings
about 40mini pies
Ingredients
For the filling
For the graham cracker crust
For the shortbread crust
Instructions
  1. If you are going to make the graham cracker crust, preheat the oven to 325F. Grease a mini muffin pan with cooking spray. In a large bowl, mix together the graham cracker crumbs, butter and sugar. Add about a tablespoon to each muffin cavity. Use the back of a small measuring spoon to pack in the mixture, leaving an indent in the middle. Bake for about 7 minutes, then let cool completely.
  2. In the bowl of a standing mixer with the whisk attachment, combine the sweetened condensed milk and cream cheese. It’s important that the cream cheese is at room temperature because otherwise the mixture will be lumpy. Add lime juice and zest and continue mixing until smooth.
  3. Transfer to a piping bag fitted with a medium-sized round attachment or just cut the tip. Evenly distribute into the cooled crust or tartlet shells. Refrigerate for about two hours and serve cold.