Mini Key Lime Pies
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.
- Preheat the oven to 180°C.
- Lightly grease a 12-cup muffin tin with cooking spray or oil and set aside.
- For the crust, add the biscuits to a food processor and blitz until it resembles fine crumbs.
- 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.
- 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.
- Bake the crusts for 5 minutes, then remove from the oven and set aside to cool.
- 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).
- Beat the cream cheese on a high speed for 1 minute, until smooth.
- On a medium speed, beat in the egg yolks for 30 seconds.
- Returning to a high speed, add the sweetened condensed milk and lime juice. Beat until fully combined.
- Pour the filling into each crust. Bake for 15 minutes until the centre wobbles just slightly.
- 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.
- Once cool, place the pies in the fridge for at least 2 hours.
- When ready to serve, add whipped cream and a lime slice to each pie for an extra burst of flavour.
Prep time: 30 Minutes
Cook time: 20 Minutes (+ 2 Hours Chilling Time)
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)