Tuesday, June 25, 2013

Mini Key Lime Pies

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

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.

Linked at: http://www.ladybehindthecurtain.com/http://djssugarshack.com/http://www.ducksnarow.com/http://www.momstestkitchen.com/http://thenymelrosefamily.com/http://www.hungrylittlegirl.comhttp://www.mostlyhomemademom.com/http://www.housewivesofriverton.com/http://www.bunsinmyoven.com/http://lifelovelibrarianship.com/http://www.momontimeout.com/http://www.mizhelenscountrycottage.blogspot.com/,

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  1. So cute! Perfect for a summer party since key lime pie (or pie in general) can be hard to cut without making a mess.

    You should stop by and add your links to my summer recipe round up! http://lifelovelibrarianship.com/summer-recipe-round-up/

    ~Visiting from Show and Share Wednesday~

  2. These are super beautiful, and I have not doubt delicious!
    Thank you for sharing :)

  3. What a cute idea! We love key lime pie around here. What a good idea to make them bite size by putting them in muffin tins. Totally going to do this for the next party I have. :)

    Krista @ joyfulhealthyeats

  4. Such a lovely treat! Key lime is my husband favorite, so he would love them :)
    Thank you so much for sharing this at Wednesday Extravaganza - can't wait to see what you share next week :)

  5. I love these! So cute and perfect for parties!


    New follower!


  6. I love minis and these are the best flavor ever! Happy summer!

  7. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great 4th of July and enjoy your new Red Plate!
    Miz Helen

  8. These are adorable and they are being featured at My Meatless Mondays. Thanks for sharing them with us. They are special.

  9. Thanks for recently sharing this post on Tasty Thursdays, Nicole. It will be included in my Unlimited Limes roundup in my Fantastic Fruit series tomorrow.
    Thanks, Nichi

  10. This pie is just beautiful! I can’t wait to make this!


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