Mini Key Lime Pies with Sour Cream Topping
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- 1-1/2 c
- graham crackers, crushed
- 6 Tbsp
- unsalted butter, melted
- 1/3 c
- 4 oz
- cream cheese, room temperature
- 4 large
- egg yolks
- 14 oz
- sweetened condensed milk
- 1/2 c
- lime juice
- zest from 4 limes
- 8 oz
- sour cream
- 1/4 c
- 1/8 tsp
- lime zest for gsrnish
1Preheat oven to 350. Line muffin pan with 18 liners.
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.
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.
4Divide filling among crusts. Bale 12-13 minutes. Remove from oven.
5Turn oven to 450.
6Whisk sour cream, sugar, salt for topping together and spread over pies.
7Bake pies for 5 minutes. Topping will be loose, but will set up as pies chill.
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.
9Before serving, garnish with zest if desired.
10Serve chilled. PIes can be frozen. Thaw overnight in refrigerator before serving.