Ingredients
6
6 servings
- •4 egg yolks
- •4 ½ teaspoons lime zest, grated
- •½ cup lime juice, 3-4 limes
- •14 fl oz sweetened condensed milk
- •11 crackers graham cracker
- •3 tablespoons granulated sugar
- •5 tablespoons unsalted butter, melted
- •¾ cup heavy cream
- •¼ cup confectioners sugar
- •1 tablespoon lime zest
Instructions
- Preheat the oven to 325°F (170°C).
- Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
- Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
- Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
- Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
- Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
- Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
- Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
- Top the mini pies with whipped cream.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 532
- Carbohydrate: 53g
- Fat: 32g
- Fiber: 0g
- Protein: 12g
- Sugar: 50g
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