Mini Key Lime Pies

Happy Wednesday! Here is the recipe for one of my favorite desserts : Key Lime Pie!! This time I’m baking this pie in a mini version! You just need a cupcake pan and liners. They turn out very nice, easy to serve and share. You can make these for Mother’s Day Brunch or an afternoon tea.

Let’s start with the recipe.

Yield 14 mini pies (regular cupcake size)

Ingredients

For the crust

150 grams animal crackers ( make them crumbs using a blender or a food processor )

5-6 tablespoons unsalted butter, melted

1 tablespoon white granulated sugar

For the filling

1 can condensed milk (I always use La Lechera brand)

2 egg yolks

1/4 cup plus 2 tablespoons key lime juice (taste it and if you think it needs to be more tangy, you can add 1 tablespoon more)

1 tablespoon key lime zest

For the topping

2 egg whites

3-4 tablepoons white granulated sugar (it depends how sweet you want the meringue to be)

1/2 teaspoon vanilla extract (optional)

1/8 teaspoon cream of tartar

Extra: key lime zest.

Instructions

For the crust

1.-Preheat oven to 350°F. Line a regular cupcake pans with paper cups.

2.-Make the crust by mixing cookie crumbs, melted butter and granulated sugar.

3.- Put a 1 1/2 tablespoon into each cupcake liner and press the crumbs down. Bake for 10 minutes. Let it cool.

For the filling

1.-While the crust is baking, make the filling. Whisk together condensed milk, lemon juice, yolks and zest.

2.-Once the crust is done, let it cool for 10 min and then  pour the filling evenly over the crust. Bake an additional 15-20 minutes, until the edges start to brown and the top looks solid.

Let them cool and before adding the frosting on the top, sprinkle some of the extra zest. Then, you can frost the mini pies.

For the Meringue (Frosting)

1.- In a large bowl, whip egg whites with cream of tartar until foamy (about 2 minutes). Add sugar gradually, and continue to whip until stiff peaks form. Add vanilla extract (if using).

2.-Frost the mini pies with a piping bag or you can use a fork to make the meringue peaks.

3.- To toast the meringue you have 2 options:

-Use a kitchen torch or

-Use your oven broiler. If you do this, please keep an eye on your mini pies, because the meringue can turn dark very fast.

Enjoy… and don’t forget to share this pie with someone you like!

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