Cook techniques
Preparing the Crust
Combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into a mini tart pan to form a sturdy base for your pies.
Chilling the Crust
Refrigerate the prepared crust for at least 1 hour to ensure it sets well and holds its shape when filling is added.
Making the Filling
In a large bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until the mixture is smooth and thick, providing a creamy consistency.
Whipping the Cream
Using a separate bowl, whip heavy cream with powdered sugar until stiff peaks form, which creates a light and airy topping for the mini pies.
Assembling the Pies
Carefully spoon or pipe the whipped cream onto each chilled mini tart, ensuring an even distribution across the tops.
Garnishing
Sprinkle additional lime zest over the whipped cream for a fresh burst of flavor and an attractive finish.
Setting the Pies
Refrigerate the assembled mini key lime pies for at least 2 hours to allow the filling to set properly before serving.
FAQ
Can I use regular limes instead of key limes?
Yes, you can use regular limes, but keep in mind that they may alter the flavor slightly.
How do I store leftover mini key lime pies?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make the crust in advance?
Absolutely! You can prepare the crust a day ahead and store it in the refrigerator until you’re ready to add the filling.
Is it necessary to use fresh lime juice?
For the best flavor, freshly squeezed key lime juice is recommended, but bottled juice can be used in a pinch.
Can I use a different type of cookie for the crust?
Yes, other cookies like Oreo or Nilla wafers can be used for a different flavor profile.
How can I make the pies more visually appealing?
In addition to lime zest, you can add lime slices or edible flowers for decoration before serving.
