MINI KEY LIME PIE BITES
These cute little treats are cooling in the summer and just as good in the winter. Freeze the mini key lime pie bites so that you have them ready any time.
Provided by On The Go Bites
Categories Dessert
Time 25m
Yield 24 mini bites
Number Of Ingredients 11
Steps:
- Mix 1 ½ cups graham cracker crumbs with 1/3 cup sugar, 6 Tablespoons cooled melted butter and ¼ teaspoon kosher salt.
- Line muffin tin with paper or foil muffin cups. Press graham cracker mix into the bottom of the cups. Press with fingers or use the back of a ¼ teaspoon for the mini bites or a thin drinking glass for the regular size muffin tin.
- Bake crust for 5 minutes mini or 8 minutes regular size. Remove from oven and let cool.
- While the crust is cooking, in large bowl mix ½ cup key lime juice, 14 ounce can sweetened condensed milk, 3 egg yolks, 1 teaspoon vanilla (optional) and 2 Tablespoons fresh lemon juice (optional). Whisk well, digging to the bottom of the bowl to make sure the custard is fully mixed and smooth.
- Fill each muffin cup ¾ full. You'll get 24 mini muffins and 12 regular size. You may have some crust and filling left over.
- Pop in preheated 350 degree oven for 12 minutes for mini and 16 minutes for regular size. The key lime pie bites should jiggle a little in the middle but be solid. Similar to pudding or cheesecake. It will not brown.
MUFFIN-TIN KEY LIME PIES
Key lime pie is great, but these adorable cocktail party-sized Key lime pies are out of this world!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray.
- In medium bowl, mix graham cracker crumbs, granulated sugar and melted butter. Divide mixture evenly among cups; press into cups using bottom of glass. Bake 8 to 10 minutes or until firm; remove. Cool 5 minutes.
- Meanwhile, in large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and 1 teaspoon of the lime peel. Divide mixture evenly among cups. Bake 9 to 11 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours but no longer than 12 hours.
- Just before serving, beat whipping cream in medium bowl with electric mixture 45 to 90 seconds or until it just holds soft peaks. Add powdered sugar and remaining 2 teaspoons lime peel; beat to stiff peaks, 30 to 60 seconds. Top pies with whipped cream mixture.
Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 100 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 24 g, TransFat 0 g
MINI KEY LIME PIES RECIPE BY TASTY
Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest
Provided by Tasty
Categories Bakery Goods
Yield 6 pies
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams
KEY LIME PIE TARTLETS
Steps:
- Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
- For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
- For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
- Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.
MINI FROZEN KEY LIME PIES
Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
Provided by Katherine Sacks
Categories Dessert Frozen Dessert Lime Lime Juice Pie Cream Cheese Milk/Cream Summer Freeze/Chill Muffin Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 12
Steps:
- Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
- Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
- Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
- Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
- Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
- Do Ahead
- Pies (without topping) can be made 2 weeks ahead; cover and freeze.
MINI KEY LIME PIE BITES
Provided by Southern Made Simple
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F
- Spray a 24 count mini muffin tin thoroughly with non-stick cooking spray
- In a mixing bowl, combine crushed graham crackers and melted butter and stir
- Scoop a small spoonful of crumbs into each muffin tin, pressing down until firm with your fingers
- Bake for 8-9 minutes
- In a separate bow, beat cream cheese, egg, sugar, key lime juice + zest and vanilla with a mixer until well combined
- Fill the remainder of the muffin tins with cream cheese mixture and bake for 20-23 minutes
- Remove from oven and carefully run a butter knife around the edges of each pie so that they do not stick
- Remove from muffin tin and allow to cool
- Top each key lime pie with cool whip, graham cracker crumbs and a lime slice and serve chilled
- Enjoy!
MINI KEY LIME CHEESECAKES
These single-serve Mini Key Lime Cheesecakes are perfect for parties. They're homemade from scratch with the perfect amount of tart key lime flavor with mixed with sweet cheesecake.
Provided by Steph
Categories Dessert
Yield 18 mini cheesecakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Place muffin liners in 18 regular size muffin tins.
- In a small bowl, mix together graham cracker crumbs and butter until the crumbs are evenly coated. Place a spoonful of mixture into the bottom of each muffin tin liner. Press down gently to even.
- In a large mixing bowl, beat together filling ingredients until smooth. Pour the filling into each muffin tin cup.
- Bake for 20-23 minutes, until the cheesecakes start to puff up. The centers of the cheesecakes will start to firm and the tops of the cheesecakes will start to crack.
- Remove from the oven and let cool. Refrigerate for an hour before serving.
- Before serving, top with whipped cream and lime slices (optional).
Nutrition Facts : Servingsize 1 serving, Calories 2953 kcal, Fat 196 g, SaturatedFat 114 g, Cholesterol 546 mg, Sodium 2299 mg, Carbohydrate 262 g, Sugar 184 g, Protein 41 mg
INDIVIDUAL NO-BAKE KEY LIME PIES
Tart, creamy, light, and sweet. The perfect dessert after a heavy meal or barbecue! This is the smaller version of the pie I make every summer. It couldn't be easier and tastes just like real key lime pie--but no eggs or baking required!
Provided by NicoleMcmom
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- Line a 12-cup muffin tin with paper liners.
- Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
- Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
- Garnish with lime slices.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 44.2 g, Cholesterol 24.7 mg, Fat 13.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 100.9 mg, Sugar 38.8 g
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- Make the crust: Preheat the oven to 350°F. Line a standard muffin tin with muffin liners, and lightly spray each cup with nonstick spray.
- In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs to a large bowl and add the sugar; stir to combine. Add the melted butter, and using your clean hands or a silicone spatula, mix until the crumbs are moistened. (It should feel like wet sand.)
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- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners and a second 12-count muffin pan with only 4 (since this recipe makes only around 16). Set pans aside.
- Before you begin, here are all of my tips for a perfect graham cracker crust. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press a heaping Tablespoon of mixture down into each liner, making sure the crust is tight and compact. You might have a little crust leftover. If so, press a little more into each liner—if desired! Pre-bake the crusts for 5 minutes. Remove from the oven.
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