Muffin-Tin Key Lime Pies

 Key lime pie is great, but these adorable cocktail party-sized Key lime pies are out of this world!



Ingredients

  • 1
    cup graham cracker crumbs (about 8 squares)
  • 2
    tablespoons granulated sugar
  • 4
    tablespoons butter, melted
  • 1
    can (14 oz) sweetened condensed milk (not evaporated)
  • 4
    egg yolks
  • 1/2
    cup fresh lime juice
  • 1
    tablespoon grated lime peel
  • 3/4
    cup heavy whipping cream
  • 1
    tablespoon powdered sugar

Steps

1 Heat oven to 350°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray.

2 In medium bowl, mix graham cracker crumbs, granulated sugar and melted butter. Divide mixture evenly among cups; press into cups using bottom of glass. Bake 8 to 10 minutes or until firm; remove. Cool 5 minutes.

3 Meanwhile, in large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and 1 teaspoon of the lime peel. Divide mixture evenly among cups. Bake 9 to 11 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours but no longer than 12 hours.

4 Just before serving, beat whipping cream in medium bowl with electric mixture 45 to 90 seconds or until it just holds soft peaks. Add powdered sugar and remaining 2 teaspoons lime peel; beat to stiff peaks, 30 to 60 seconds. Top pies with whipped cream mixture.

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