The Mad Cake Batter

sweet treats and savory deets

Mini Key Lime Pies

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My boyfriend is a huge fan of key lime. In fact for his birthday, he requested the Key Lime cheesecake bars I made previously. I ignored his request thinking he may like something very similar but better. Cue the mini key lime pies!

pies2The recipe came from This Silly Girl’s Life, but I had left over lime curd from the Key Lime Cheesecake bars so I made my own version. I had about 3/4 cup of lime curd left which is how much lime juice I needed. Sadly, I did not squeeze a pound of lime juice this time… The difference is that the ones I made were a bit greener and less of a lime taste.

Either way, these are like a semifreddo and start to be come soft very quickly. If you are not going to serve them right away, keep them in the freezer. I put mine in the fridge because I thought they were fine and they became mushy. I moved them to the freezer immediately and they were able to keep their shape.

INGREDIENTS:

  • lime curd
  • 1 sleeve honey graham crackers
  • 1 can sweetened condensed milk
  • 1 cup heavy cream
  • 1 TBS granulated sugar
  • 1/2 tsp vanilla extract
  • 8 oz cream cheese, softened
  • ½ stick butter, unsalted, melted

pies1Crush the sleeve of crackers and mix with the melted butter. Set aside. To make the whipped cream, chill the standard mixer bowl and the whisk attachment for 10 minutes in the freezer. Add all the heavy cream, sugar and vanilla extract to the bowl and mix at high speed until medium peaks form. Transfer the whipped topping to a medium bowl and set aside. Using the paddle attachment, cream the cream cheese until smooth, add the condensed milk and mix until smooth. Add the lime curd/juice and mix until smooth. Remove from the standard mixer and with a spatula, fold in 1 cup of the whipped topping until combined.

I used just regular cupcake liners and they were able to peel off easily, but This Silly Girl’s Life used silicon. If you don’t have silicon, the paper liners do work just fine. Fill 3/4 the way with the batter, and cover the top with the crushed graham crackers. Place tray in the freezer for at least four hours. If using the paper liners, you should be able to peel them off easily and place them crust side down on a plate. If using silicon, she suggests submerging the bottom half in warm water for a few seconds to remove from the mold. Top with whipped topping and serve!

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