mini key lime pies with sour cream topping
One of my favorite pies in mini form!
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yield
serving(s)
cook time
18 Min
method
Bake
Ingredients For mini key lime pies with sour cream topping
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1-1/2 cgraham crackers, crushed
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6 Tbspunsalted butter, melted
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1/3 csugar
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4 ozcream cheese, room temperature
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4 lgegg yolks
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14 ozsweetened condensed milk
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1/2 clime juice
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zest from 4 limes
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8 ozsour cream
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1/4 csugar
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1/8 tspsalt
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lime zest for gsrnish
How To Make mini key lime pies with sour cream topping
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1Preheat oven to 350. Line muffin pan with 18 liners.
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2Mix 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.
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3Beat 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.
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4Divide filling among crusts. Bale 12-13 minutes. Remove from oven.
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5Turn oven to 450.
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6Whisk sour cream, sugar, salt for topping together and spread over pies.
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7Bake pies for 5 minutes. Topping will be loose, but will set up as pies chill.
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8Remove 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.
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9Before serving, garnish with zest if desired.
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10Serve chilled. PIes can be frozen. Thaw overnight in refrigerator before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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