Happy Friday! This weekend is going to be a particularly exciting one as I currently have absolutely nothing planned – a welcome relief from the past few weeks and the upcoming weekend hoopla that will include a trip to DC for my next half marathon, followed by a trip to Louisville for the Kentucky Derby.
Speaking of the last few weeks, J’s 28th birthday was at the end of March and somewhere between wrestling with some Maple Caramel, I asked him what kind of birthday treat he wanted. Anything in the world, I said, thinking he’d go for his standby funfetti boxed cupcakes (which, might I add, are super easy and super delicious) he decides on mini key lime pies. Yup. The man wants individually portioned key lime pies. Because why make my life easier when he can make his more delicious?
Also because baby gets what baby wants, baby got mini key lime pies. I whipped some up from a Martha Stewart recipe (ain’t nobody got time to figure out an original key lime pie recipe) and I’ll be damned if they weren’t flipping amazing. So good, I’m made a second batch so I could take pictures this time and share the fun with you guys.
Also, if you’re in the market for some swanky new kitchen gadgets and already have everything on my list of favorites, add this bad boy to it.
For real, I use this thing far more than I thought I would. For cocktails (especially this one), smoothies, straight up juice, and…recipes that require a lot of juice from a teeny tiny fruit (I.E. key limes). Plus it doubles as a bludgeon for robbers and such. Always looking for alternative uses for things.
Moving along, I’ve listed the recipe below. Adjusted to be made in cupcake tins, it varies little from Martha’s recipe, but is far more portable.
Mini Key Lime Pies
(adapted from Martha Stewart’s Key Lime Pie recipe)
- 1 1/2 cups graham-cracker crumbs
- 6 tablespoons unsalted butter, melted and cooled
- 5 tablespoons sugar
- 1 can (14 ounces) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup freshly squeezed key-lime juice
- 1 tablespoon grated Key lime zest, plus more for garnish
- Whipped cream (optional)
- Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well.
- Put about 2 tablespoons into a lined cupcake tin, and gently press.
- Bake until lightly brown, about 10 – 12 minutes. Remove from oven and allow to cool.
- Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest.
- Pour equally into the prepared, cooled crust.
- Return pies to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
- Shortly before serving, top with a dollop of whipped cream if you wish, and garnish with key lime zest.