Recipe Background
Key Lime Minis deliver tangy lime flavor and creamy texture in every bite.
Key Lime Minis offer a bright burst of citrus flavor encased in a smooth, creamy filling. The tanginess of the key lime juice sweeps across your palate, while the buttery graham cracker crust adds a hint of sweetness and texture. Each bite delivers a satisfying crunch followed by the soft, velvety filling. These little pies are best enjoyed cold, making them refreshing on a warm day or after a hearty meal.
As they bake, you'll notice the inviting aroma of lime mingling with the scent of golden brown crusts. Achieving the perfect consistency is all about patience; allow the minis to cool in the fridge, which helps the flavors meld and the filling set firmly. This time in the refrigerator is crucial—it ensures your slices come out clean and neat, rather than a sticky mess.
Sharing these Key Lime Minis is more than just serving dessert. It's about engaging with a dish that gives a nod to the tropics and encapsulates a moment of enjoyment for everyone around the table. Garnishing with a dollop of whipped cream or a slice of lime adds a touch of elegance, inviting everyone to savor both the tart and sweet notes. Whether it's a casual gathering or a more intimate setting, these minis bring a bit of sunny zest to any occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
For the filling:
- 4 ounces full-fat cream cheese room temperature
- 4 large egg yolks
- 1 (14-ounce) can full-fat sweetened condensed milk
- 1/2 cup key lime juice
- lime wedges optional, to taste, for garnish
- whipped cream optional, to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Line a 12-count muffin pan with liners. Additionally, line four cups out of a second 12-cup muffin pan with liners.
- In a medium bowl, mix the graham cracker crumbs, the butter, and the granulated sugar together with a rubber spatula until combined, thick, coarse, and sandy.
- Press heaping tablespoons of the crust mixture down into each liner, making sure it is tight and compact.
- Bake the crusts for 5 minutes.
- While the crusts are baking, in a large bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute.
- Beat the egg yolks into the cream cheese on high speed, scraping down the sides of the bowl as needed.
- Beat the sweetened condensed milk and the lime juice into the filling mixture on high speed until combined.
- Evenly pour the filling into the crusts.
- Bake the pies until the centers only slightly jiggle, about 15-16 minutes.
- Allow the pies to cool to room temperature in the pan set on a wire rack.
- Place the pan in the refrigerator to cool, for at least 2 hours and up to 24 hours.
- Serve the pies topped with the lime wedges and the whipped cream.
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