mini key lime pies with sour cream topping

How To Make mini key lime pies with sour cream topping

• Step 1
  Preheat oven to 350. Line muffin pan with 18 liners.
• Step 2
  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.
• Step 3
  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.
• Step 4
  Divide filling among crusts. Bale 12-13 minutes. Remove from oven.
• Step 5
  Turn oven to 450.
• Step 6
  Whisk sour cream, sugar, salt for topping together and spread over pies.
• Step 7
  Bake pies for 5 minutes. Topping will be loose, but will set up as pies chill.
• Step 8
  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.
• Step 9
  Before serving, garnish with zest if desired.
• Step 10
  Serve chilled. PIes can be frozen. Thaw overnight in refrigerator before serving.
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