The perfect combination of sweet & tangy.
What You’ll Need
Crust
1 + 1/2 c. Graham Cracker Crumbs (You can buy these already crumbed or use about 10 full sheets of graham crackers)
7 tbsp. Unsalted Butter,melted
1/3 c. Granulated Sugar
Filling
5 ounces of Cream Cheese, softened at room tempurature
1/2 tsp. Pure Vanilla Extract
4 Large Egg Yolks
14 oz. (one can) Sweetened Condensed Milk
1/2 c. Key Lime Juice
Whipped Cream & Lime Slices to Garnish
Instructions
- Preheat the oven to 350 degrees. Line a muffin pan with liners. You’ll need two-12 count muffin sheets, as this makes 16 mini pies. Or just bake them in batches if you just have one!
- For the graham cracker crumbs: if you’re starting from whole sheets and don’t feel like getting out a blender or food processor, just grab a large ziplock bag and use a rolling pin or heavy item to crush them all up. In a mixing bowl, add your butter + sugar and combine until the mixture is thick and crumbs are well coated.
- Using a spoon, place a heaping tablespoon of mixture into the bottom of each liner. Using the back of the spoon, press mixture down firmly, until tight. Pre-bake the crusts for about 5 minutes, and remove from oven.
- Using a mixer, mix the softened cream cheese until it is smooth and creamy. Add the vanilla, egg yolks, sweetened condensed milk, and lime juice. Make sure to scrape down the sides of the bowl as needed so everything gets thoroughly combined.
- Pour an even amount in each crust and bake for 15 minutes. Pie filling should slightly wiggle in the middle when gently shaken! Allow them to cool at room temperature. Then, place in refrigerator for 2 hours to allow texture to firm.
- A dollop of whipped cream and these are ready to be devoured!
