Description
Delight in these mini key lime pies featuring a tangy key lime and sweet blackberry filling nestled in a buttery graham cracker crust, topped with fluffy whipped cream and fresh blackberries. Perfect for a refreshing summer dessert or any occasion that calls for a burst of citrus and berry flavors in bite-sized form.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup freshly squeezed key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 1/2 cup blackberries, plus extra for topping
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a muffin tin lined with paper liners or silicone molds to form the crusts.
- Bake the crusts: Place the crust-lined muffin tin in the preheated oven and bake for 6 to 8 minutes. Once baked, remove from oven and allow the crusts to cool completely to maintain their shape and texture.
- Make the filling: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, freshly squeezed key lime juice, key lime zest, and vanilla extract until the mixture is smooth and fully combined. Gently fold in the blackberries to incorporate them without crushing.
- Fill and bake: Spoon the prepared filling evenly into the cooled crusts, filling each almost to the top. Return the muffin tin to the oven and bake for 12 to 15 minutes, or until the centers are just set and a slight jiggle remains.
- Cool and chill: Remove the pies from the oven and allow them to cool completely at room temperature. Then place them in the refrigerator for at least 2 hours to chill thoroughly and set the filling.
- Prepare the topping: While the pies chill, whip the heavy cream with the powdered sugar in a chilled bowl using a hand mixer or whisk until soft peaks form.
- Serve: Before serving, top each mini pie with a generous dollop of whipped cream and garnish with a fresh blackberry for a beautiful and delicious finish.
Notes
- You can substitute bottled key lime juice if fresh key limes are unavailable.
- For easier removal of pies, use silicone muffin molds instead of paper liners.
- These mini key lime pies can be made a day ahead and stored covered in the refrigerator.
- Be gentle when folding blackberries to avoid color bleeding in the filling.
- Ensure the pies are fully chilled before serving for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
