The other night, Mindy Kaling tweeted something hilarious and true:
September is also my birthday month, and I am just barely a fall baby. So in honor of summer’s departure (wah), I made an Ode to Summer Sunday meal of pan-seared cod (again) and the part we actually care about, mini key lime pies.
Putting the “uuuuuuh” in fun-sized.
Oddly enough, there are no straight and easy recipes for individual key lime pies on the Internet. They either involve cream cheese, making them cheesecake recipes (which I don’t mind, either…), or take 3 hours to make. No, thanks.
I adapted this recipe from a regular-sized key lime pie, and it worked just fine.
Evil Mini Key Lime Pies
Graham cracker crust:
6-10 graham crackers
1/2 stick of butter (melted)
10-15 cupcake liners
Preheat oven to 350F. Place the graham crackers in a zip-loc bag and have fun smashing them to bits–they should be fine, but not powdery. Using a rolling pin or meat pulverizer helps. Mix the graham cracker bits with the melted butter in a bowl. Butter/cooking spray the cupcake pan before placing the liners. Press the graham crackers into the cups, enough to cover the bottom. Bake for 5-8 minutes at 350F (leave the oven on after).
Key lime filling
1/2 cup key lime juice (about 10-15 key limes)
1 can of sweetened condensed milk
1/3 cup creme fraiche (heavy cream will do)
Zest of 2 limes
Whisk all ingredients together in a bowl. Add lime zest. Divide the mixture between the graham cracker crusts–mixture should reach just to the top of the liners (the pies aren’t going to rise like cupcakes would).
Bake at 350F for 12-15 minutes. Let cool for a bit (I refrigerated mine during dinner). Garnish with fresh whipped cream and a little bit of lime zest or a little piece of lime. ENJOY!
I originally made too many graham cracker crusts. The mix I made was enough for 10 mini key lime pies, so if you’d like more than that, double the recipe.
You can use regular limes if key limes are unavailable, but key limes would be best.