I can't believe that the month of June is almost over and it is officially summer! I'm excited to finally be able to enjoy the my backyard and the outdoors in general now that the 17 year cicada infestation is over here in NJ. I can't wait to take Owen to the beach and maybe even ride the carousel or train together up at the Jenkinson's Boardwalk. Key Lime Pie is a great refreshing dessert to enjoy when it's hot outside especially when it's topped with fresh whipped cream! I love a mini hand held version of anything so I knew these would be perfect for our Memorial Day BBQ last month I may even make them again for the upcoming 4th of July holiday.
1 1/2 Cup Keebler Graham Cracker Crumbs
3/4 Stick I Can't Believe it's Not Butter
3 Egg Yolks
2 - 14oz Can of Fat Free Condensed Milk
3/4 Cup Fresh Lime Juice
1 Tbsp Lime Zest
1/3 Cup Fat Free Plain Greek Yogurt
Homemade Whipped Cream & Lime Slices for Garnish
Adapted from: http://3pastriesaday.wordpress.com/
Makes about 18 mini pies
Start by preheating your oven to 350 F and line a muffin tin with paper liners. In a small microwave safe bowl, melt down the margarine. In a medium sized bowl combine the graham cracker crumbs and melted butter until the crumbs are moist throughout.
Put about 2 Tbsp of the Graham cracker mixture in the bottom of each opening. Using the back end of a fork to push the crumbs down and form a tight bottom for the pies. Bake for 8 minutes in the oven, then set aside to cool completely.
In your stand mixer bowl combine the condensed milk, lime juice and lime zest. I bought about 6 limes to make because I wasn't sure how many I would need to do both the juice and the garnish. Be sure to juice them over a separate bowl before pouring them into the mixture so you don't get any pits, also if you feel the limes aren't that juicy give them a few good rolls on the counter before you squeeze them. Mix on a medium speed for about a minute.
Next add your Greek Yogurt and your egg yolks. Mix again for a few minutes until completely combined. Fill each cooled graham cracker bottom until the opening is a little more than 3/4 full. Bake for about 15 minutes, until the pies seem firm.
Take them out of the pan to cool completely, when they are finished cooling peel away the liners. Top with some fresh whipped cream and lime slices. I like my key lime pies cold so refrigerate for a few hours before serving and store in the fridge when not being eaten.
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