Lime Chiffon Mini Pies

By carol gorman

Ingredients

• 1 teaspoon freshly grated lime zest
• 1/4 cup fresh-squeezed lime juice (from 2 large limes)
• 2 tablespoons lime-flavored gelatin
• 1 14 - ounce can sweetened condensed milk
• 1 cup heavy cream
• 2 4 - ounce packages mini graham crusts (6 per package)
• Additional whipped cream and lim zest for garnish (optional)

Preparation

Step 1

Combine lime zest, juice, gelatin and 1/4 cup cold water in a small saucepan. Heat over medium heat until gelatin is dissolved, stirring, about 3 minutes. Pour into a large bowl and let cool about 10 minutes.

Pour heavy cream into a second large bowl. Beat with an electric mixer until medium-stiff peaks are formed. Whisk by hand to stiff peaks.

Add sweetened condensed milk to gelatin mixture; beat until well combined. Fold in whipped cream and then divide evenly among prepared crusts. Refrigerate at least 2 hours, or until firm. Garnish with additional whipped cream and lime zest, if desired.