Mini Key Lime Pies

Method

The 4th July is just not complete without a classic American dish. Take the traditional Key Lime Pie to the next level by making bite-size versions that are cute, creamy and full of zesty flavour.

  1. Preheat the oven to 180°C.
  2. Lightly grease a 12-cup muffin tin with cooking spray or oil and set aside.
  3. For the crust, add the biscuits to a food processor and blitz until it resembles fine crumbs.
  4. Transfer the crumbs to a mixing bowl then add the melted butter and sugar. Mix until fully combined and you have a thick, coarse mixture.
  5. Add a heaped tablespoon of mixture into each cup holder, pressing down to make sure the crust is compact. If you have extra mixture left over, add a little more to each cup, if desired.
  6. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool.
  7. For the filling, add the cream cheese to a stand mixer with a whisk attachment (alternatively you can use a handheld mixer in a large bowl).
  8. Beat the cream cheese on a high speed for 1 minute, until smooth.
  9. On a medium speed, beat in the egg yolks for 30 seconds.
  10. Returning to a high speed, add the sweetened condensed milk and lime juice. Beat until fully combined.
  11. Pour the filling into each crust. Bake for 15 minutes until the centre wobbles just slightly.
  12. Remove the pies from the oven and set aside to cool. If you have a wire rack, place the baking tin on top, allowing air to cool the base.
  13. Once cool, place the pies in the fridge for at least 2 hours.
  14. When ready to serve, add whipped cream and a lime slice to each pie for an extra burst of flavour.

Ingredients

Prep time: 30 Minutes

Cook time: 20 Minutes (+ 2 Hours Chilling Time)

Serves: 12

  • For The Base:

  • 150g digestive biscuits

  • 87g unsalted butter (melted)

  • 67g granulated sugar

  • For The Filling:

  • 112g full-fat cream cheese (softened)

  • 4 egg yolks

  • 396g can sweetened condensed milk

  • 120ml lime juice

  • Lime slices and whipped cream for garnishing (optional)