Daybreak recipe: Mini Key Lime Pies

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by AMY KUSHNIR

WFAA contributor

Posted on March 9, 2013 at 8:59 AM

Amy Kushnir of My Texas Today prepared Mini Key Lime Pies on News 8 Daybreak Saturday, March 9.


INGREDIENTS

  • 1 pkg. of 6 mini Graham cracker pie crusts (I used Keebler brand) *
  • 1 14 oz. can of sweetened condensed milk
  • 1/2 cup Key lime juice (usually found on the juice aisle) **
  • 4 egg yolks
  • 1 Tbs. fresh lime zest
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 tsp. vanilla extract
  • *more zest for garnish

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, whisk together egg yolks, condensed milk, Key lime juice and lime zest until well blended.
  3. Pour into mini pie crusts, filling to top.
  4. Place all 6 on a baking sheet and bake for 15 minutes.
  5. Once done, remove from oven and let cool completely.
  6. Cover and refrigerate for at least 1 hour (2-4 hours are even better).
  7. Just before serving, beat cold whipping cream, powdered sugar and vanilla on high with a mixer until thick and fluffy (about 4-5 minutes).
  8. Top mini pies with whipped cream and more lime zest for garnish.

* can substitute mini pie crusts with one regular-size (10 oz.) Graham cracker pie crust

** can substitute bottled Key lime juice with fresh lime juice


 

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