July 9, 2020

Mini Key Lime Pie and Homemade Whipped Cream



Let me preface this by saying these are not healthy, pretty or quick. These are sugary, delicious, zesty mini key lime pies and they are among my favorite desserts! This is really similar to the key lime pie recipe you will find on the side of key lime juice bottles at the grocery store. Our stores are often out of this pre-squeezed juice so I figured out a way to make it just as, or dare I say, more delicious with a bag of key limes!





1 lb Bag Key Limes

14 oz Sweetened Condensed Milk

12 Keebler Mini Graham Cracker Pie Crusts

8 oz Cream Cheese, Softened

3 Egg Yolks

2 C. Heavy Whipping Cream

1/2 C. Powdered Sugar

2 Tsp. Vanilla

Salt




You can use a traditional 9-inch graham cracker pie crust or make your own, I just opt for the mini pre-made ones so often because it's one less step and I don't have to pre-bake these. Plus, we oftentimes will share our desserts with neighbors so having the mini ones makes it much easier to share!


Pre-heat your oven to 350. Prepare your crusts onto a baking sheet.

If you have a pyrex measuring glass, grab that and a strainer! Using your hands or the bottle of a glass, roll all of your key limes around a few times to loosen them up. This makes juicing them much faster! 

Slice your key limes in half. Using a pair of tongs (or your hands), squeeze the juice into your measuring glass with the strainer placed on top so it catches any seeds.




This is tedious, I know! But you will love the results. You can get anywhere from 4-7 ounces of juice. You will only need about 4.5 ounces. 5 if you really like a zesty, tart taste!

Using a blender, add in your sweetened condensed milk. Cut up your cream cheese into about 8 squares and slowly add that to your blending with it on "liquify" or a low-medium setting. Blend well.




Add in your egg yolks, one at a time, being sure to blend well in between each time you add in the next one. 

While still blending on a low setting, slowly add in your 4.5 ounces of key lime juice. You can also add in a little bit of zest from your key limes. That adds a nice flavor! Add in one teaspoon of vanilla and blend well. 

A blender works really nicely for this recipe because it makes for mess-free pouring. Pour your pie filling into the pie crusts.




Bake for about 10 minutes. Let them cool on the tray for at least 10 additional minutes before placing them in the fridge. Let them cool for at least two hours before serving!

While your pies cool in the fridge, let's make a quick batch of homemade whipped cream! It's real simple if you have a stand mixer.

Into your mixer, with the whisk attachment, add your 2 cups of heavy whipping cream, 1/2 cup of powdered sugar, 1 teaspoon of vanilla and just a small sprinkle of salt. Whip on the highest setting until you notice your whipping cream coming together. Be sure to not over-mix as this will result in sugary butter!




Top your mini key lime pies with your whipped cream and enjoy!





















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