Mini Key Lime Pies Recipe

Mini Key Lime Pies Recipe (Bite Size Dessert) Bake Me …

WEBJul 4, 2023 · Return pies back to oven for 5-8 minutes. Once pies are done, allow to cool completely on a cooling rack. Refrigerate your pies …

Rating: 4.8/5(9)
1. Preheat your oven to 375 degrees. Place your tartlet crust on a baking sheet and cook for 8-10 minutes. Remove from oven. If you use a graham cracker crust, skip the pre-cooking stage.
2. While your shells are cooking you can work on your key lime pie filling. In a bowl mix your condensed milk, lime juice, sour cream, and lime zest. Mix until creamy.
3. Spoon your lime pie filling into your baked tarts.
4. Return pies back to oven for 5-8 minutes.

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Mini Key Lime Pies Sally's Baking Addiction

WEBJun 29, 2015 · Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until …

Rating: 4.8/5(41)
1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (since this recipe makes only around 16). Set pans aside.
2. Before you begin, here are all of my tips for a perfect graham cracker crust. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner—if desired! Pre-bake the crusts for 5 minutes. Remove from the oven.
3. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth, about 1 minute. On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.
4. Pour the filling evenly into each crust. Bake for 15-16 minutes or until the centers of the pies only slightly jiggle (I check this by wiggling the muffin pan—with an oven mitt on– while it’s still in the oven). Allow the pies to cool at room temperature in the pan set on a wire rack. Once completely cool, place the pan in the refrigerator for at least 2 hours and up to 1 day.

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