Individual Key Lime Pies

By adriennehannis

Ingredients

• 1 1/2 cups graham cracker crumbs (1 sleeve of graham crackers)
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 8 extra large egg yolks, room temperature
• 1/3 cup sugar
• 1 (14 oz) can sweetened condensed milk
• 2 tablespoons lime zest
• 1 cup key lime juice (available in the international and juice aisles)
• 1 cup cold heavy whipping cream
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract
• 6 key limes (also known as Persian lime)

Details

Servings 24

Preparation

Step 1

Heat oven to 350 degrees. Line a cupcake muffin tin with paper liners. For the crust, combine the graham cracker crumbs, sugar, and butter in the bowl of a food processor. Process until combined. Press 1 tablespoon of the crumb mixture into each liner, making sure that the sides and bottom are of an even thickness. Bake for 5 to 7 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice and mix well until smooth. Pour filling into the individual cups and freeze for several hours or overnight.

When ready to serve, beat the heavy cream on high speed until soft peaks form. Add the sugar and vanilla and beat until firm. Pipe the whipped cream decoratively around the edges of each pie. Slice the key limes about 1/4 inch thick and twist. Place 1 slice in the middle of each individual pie.