Sweet, tangy and delicious all natural key lime pie perfectly portioned for two!
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time5 hourshrs
Servings: 2mini pies
Calories: 725kcal
Ingredients
Filling
2largeegg yolks
2teaspoongrated lime zesttwo regular limes
¼cuplime juice
⅔cupsweetened condensed milk
Crust
½cupgraham cracker crumbs4 whole graham crackers
2tablespoonunsalted buttermelted and cooled
4teaspoongranulated sugar
Topping
¼cupheavy creamchilled
2teaspoonconfectioners' sugar
⅛teaspoonvanilla extractclear
Instructions
Filling
Whisk egg yolks and lime zest together in medium bowl about one minute.
Whisk in sweetened condensed milk until smooth, then whisk in lime juice.
Cover mixture and set aside at room temperature until thickened, about 30 minutes.
Crust
Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees.
Sprinkle butter and sugar over graham cracker crumbs and mix together. Mixture should resemble wet sand.
Press mixture into two 4-¾ inch mini tart pans or one 6-inch pie plate. Use the back of a spoon to press into the sides.
Bake until just beginning to brown, about 10 minutes. It will take a bit longer if using one 6-inch pie plate, about 15 minutes.
Transfer pans to a wire rack to cool, but leave oven on.
Pour thickened filling into warm pie crusts and bake until center is firm but jiggles slightly, about 15 minutes.
Let pie cool on wire rack, about one hour. Cover loosely with plastic wrap and refrigerate until filling is chilled and set, about 3 hours.
Topping
Using hand mixture set at medium-low speed, beat cream, sugar and vanilla in medium bowl until foamy, about 1 minute. Increase speed to high and beat until soft peaks form, 1 to 3 minutes. Pipe whipped cream attractively over the top of the chilled tarts and serve.
Notes
Recipe from The Complete Cooking for Two Cookbook by America's Test Kitchen.