Mini Key Lime Pies with Sour Cream Topping
graham crackers, crushed
unsalted butter, melted
cream cheese, room temperature
sweetened condensed milk
Preheat oven to 350. Line muffin pan with 18 liners.
Mix cracker crumbs, melted butter and sugar until combined. Divide crumbs among 18 liners and press down compactly. Bake for 5 minutes and remove from oven.
Beat cream cheese on hi until smooth for about one minute, beat in egg yolks on med hi, scraping down sides as needed; then on hi add in condensed milk, lime juice until combined. Stir in zest.
Divide filling among crusts. Bale 12-13 minutes. Remove from oven.
Whisk sour cream, sugar, salt for topping together and spread over pies.
Bake pies for 5 minutes. Topping will be loose, but will set up as pies chill.
Remove from oven and cook in pan at room temperature on rack. When cooled put pies in refrigerator for at least two hours and up to one day.
Before serving, garnish with zest if desired.
Serve chilled. PIes can be frozen. Thaw overnight in refrigerator before serving.