Easy Mini Key Lime Pies
- Prep Time 0:30
- Cook Time 0:15
- Estimated Cost $9.00
- 7 Comments
One of the coolest things about being a food blogger is that my friends frequently ask me for culinary help. James, for example, regularly calls to recite the contents of his refrigerator and ask what he can make from what is in front of him. I love helping. It makes me feel important.
So naturally, I was extra-excited when my friend Dehlia emailed me with a request for a Key lime pie recipe to make for her husband’s upcoming birthday. I haven’t seen her in the ten years that have passed since high school, but thanks to Facebook, she was well-informed that I can cook. I’d never made Key lime pie before, but I’m always up for a challenge, so I set out to put together something fresh and homemade, yet simple and of course inexpensive. These were all of the above—not to mention delicious and refreshing. No worries if you can’t find Key limes—regular limes work too.
Note: If you want to skip the homemade crust, simply buy a pre-made graham cracker crust and make 1 pie instead of 4 miniature ones.
- 4 cups Nilla (about 1 box) Nilla Wafers, crushed until fine $2.50 for a box
- 3 tbsp flour Pantry
- 1 stick unsalted butter, melted $1
- 3/4 cup sweetened-condensed milk $2 for a 14-oz can
- 5 ripe Key limes, juiced (about 1/2 cup) $2
- 4 egg yolks, beaten $1.50 for 6 eggs
- Preheat oven to 375 degrees F. Lightly grease 4 4-oz ramekins (or 1 8" pie pan). Set aside
- Combine crushed Nilla Wafers, flour and butter. Stir until dough forms and is cohesive enough to handle. Wet hands with water and carefully press dough into prepared pan(s) to form a crust. Bake for 10-12 minutes or until lightly browned.
- In a mixing bowl, whisk together the sweetened-condensed milk, lime juice and egg yolks. Pour into prepared crusts and bake for 12-15 minutes, or until custard sets.
- Cool completely and then refrigerate until serving.
Makes 1 8" pie or 4 mini pies.