We just got back from a wonderful trip to Rosemary Beach, Florida. I always like eating at local spots on vacation, and we had the best key lime pie at Summer Kitchen Cafe in Rosemary. It’s cute, right? I liked the presentation alot, so I did a twist on theirs and made these Mini Lime Pies.
Mini Lime Pies
For the crust:
20 whole chocolate sandwich cookies
1/4 cup butter (half a stick), melted
For the filling:
2 egg yolks
1 can sweetened condensed milk
zest of one lime (about 1 tablespoon)
1/2 cup freshly squeezed lime juice (approximately 3-4 limes)
fresh whipped cream and berries for garnish
Heat oven to 350° F. Place 18 cupcake liners into muffin tins.
In a food processor, pulse the chocolate sandwich cookies into crumbs (you can also put them in a big zip top bag and let your kids smash them up). Stir in the melted butter, and then press a tablespoon of the mixture into each cupcake liner. Bake crusts for 5 minutes and allow them to cool while you prepare the filling.
In a bowl, combine the egg yolks, sweetened condensed milk, lime zest, and lime juice. Whisk the mixture until it’s smooth. Add 2 tablespoons of the mixture to each cupcake liner.
Bake the pies for 7 minutes, or until they are no longer jiggly. Cool completely, then refrigerate for at least an hour. Serve with fresh whipped cream (I won’t tell if you use Cool Whip) and berries.
