Monday, August 29, 2011

Mini Key Lime Pies

Happy birthday, Dad!!!

My dad has been the rock of our family lately. Staying positive and strong when we have needed him the most....even when he is being faced with challenges himself.

My parents and sister recently spent a week in Key West and as soon as they got off the plane my father was in search of some Key Lime Pie. In fact, I'm pretty sure that's why they went there in the first place. While I'm sure it doesn't compare to the real thing, I could not think of anything better than to celebrate his special day then by making Key Lime Pie.

Mini Key Lime Pies
slightly adapted from Idle Wife

1 1/2 cup graham cracker crumbs
1/4 cup sugar
zest from one lime
 6 tablespoons salted margarine, melted

Line muffin tin with cupcake liners. Combine the crumbs, sugar, and lime zest (on hindsight, I would crush the zest throughout the sugar first). Mix in the melted butter until everything is evenly moist.
Take the crumbs and divide them as equally as you can into a 12 cup nonstick muffin tin. Using a cup that approximately fits the bottom of the tin (or a spoon works fine, too), push the crumbs down to the bottom.
Bake in a 350 degree oven for about 10 minutes (mine puffed up and freaked me out, but they settled back down when they came out). Allow to cool.

2 egg yolks
1  14 oz. can fat free/low fat sweetened condensed milk 
1/2 cup key lime juice (the equivalent of exactly one pound of key limes)

Mix the condensed milk and egg yolks together until combined. Add the lime juice and stir to combine. It will thicken up almost instantly.
Divide batter evenly into each graham cracker cup. Cook at 350 for 15 minutes. Cool and chill in the fridge for about an hour.
Fresh Whipped Cream:
1 Cup Heavy Cream, chilled
1 Tablespoon Granulated Sugar
1 Teaspoon Pure Vanilla Extra
In a stand mixer, whisk the heavy cream on high until it just holds stiff peaks. Slowly sprinkle in sugar. Add vanilla.
Pipe onto pies.
Garnish with a lime slice. Enjoy!

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