Fresh Lime Pies

By chelyc13

Makes 24 2oz servings

Ingredients

• FOR CRUMB CRUST:
• 5 (double) graham crackers, finely crushed
• 2 tblsp sugar
• 4 tblsp butter
• FOR LIME FILLING:
• 2 large egg yolks
• 1 (14oz) can sweetened condensed milk
• 1/2 cup fresh lime juice
• 2 teas grated lime zest
• FOR TOPPING:
• 1/2 cup whipping cream
• 2 teas sugar
• 1/4 teas pure vanilla extract

Preparation

Step 1

FOR CRUST:

Put graham cracker crumbs, sugar, and butter into a heavy nonstick skillet over medium heat. Stir and toast until lightly browned.

Line 24 mini muffin cups with fluted foil liners r use 24 2oz ceramic cups. Divide crumb mix between the cups and tamp down firmly using a spoon or some other tool with a flat end.

Preheat oven to 350.

FOR FILLING:

Mix the egg yolks, lime juice, and lime zest until well blended. Pour mixture into the crumb lined cups, filling them to the very top.

Bake 15-20 minutes or until set. Cool thoroughly, then chill.

FOR TOPPING:

Just before serving, whip the cream and add the sugar and vanilla. Spoon the whipped cream over each little pie. Ganish with lime zest.