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Individual Key Lime Pies

It seems like everything is cuter when it’s tiny.

Animals, babies, food.



I’m fairly certain that if someone came and shot a couple things with a shrink ray, the world would instantly be made cuter.

But. . . since that’s highly unlikely, I’ve learned to settle for puppies that fit into my palm and mini key lime pies.

Individual Key Lime Pies


Crust:

  • 4 whole gram crackers, broken into small pieces
  • 2 tbsp butter, melted
  • 4 tsp granulated sugar
Filling:

  • 2 eggs
  • 2 egg yolks
  • 1/3 cup sugar
  • 1/2 cup key lime juice
  • 2 tbsp butter, melted
For the crust:  Preheat oven to 325 degrees.  Process gram cracker pieces in food processor until find crumbs appear, and there are no chunks.  Add butter and sugar, and mix process again until incorporated.  Press crumb mixture into bottom of about six sprayed small dishes (I used ramekins and muffin pans).  Bake for for 15-20 minutes or until crust browns and hardens.
For the filling: Combine eggs and egg whites in large bowl.  Whisk in sugar, then lime juice.  Place bowl over hot (but not boiling) water.  Whisk until mixture is thick and light, being careful to not let the eggs curdle.  When done, It should mound on itself when some is dropped.  Remove from heat and fold butter into filling.  Pour into prepared dishes with crust and chill.


Oh, how I love mini desserts.

Not only are they adorable, they’re also great for portion control, and the satisfaction of saying “I ate the whole thing!” without feeling the least bit guilty.

Do yourself, and the world, a favor.  Make yourself a couple refreshing mini key lime pies.

The cuteness of the world is now in your hands!

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