The latest recipe swap is highlighting desserts. I received a very summery recipe for Key Lime Pie from Krystal at Mrs. Reguerio’s Plate. Since it’s just Mark and I and we had no entertaining plans this week, I knew we’d never eat a whole pie so I scaled this down to make a few mini pies.
I used store-bought mini graham cracker crusts but you could use the crust recipe in Krystal’s recipe in cupcake tins if you wanted to do it yourself.
These were a great, fun summer dessert.
Mini Key Lime Pies
(adapted from Mrs. Reguerio’s Plate)
Makes 6 mini pies
6 mini graham cracker pie crusts
1 (14-oz.) can condensed milk
1/2 c. key lime or regular lime juice
1/2 c. sour cream
1 T. powdered sugar
1 t. lime zest
Preheat oven to 325F degrees.
Combine the condensed milk, lime juice and eggs. Whisk until well blended and divide the filling between the pie shells. Place all on a cookie sheet and bake in the oven for 15 minutes. Transfer to refrigerator and chill for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.