Nothing says summer like key lime pie. The refreshing and tangy flavor of lime intermingles with the rich and creamy texture of condensed milk to make a summer dessert that is truly decadent. Speaking of summer, does anyone else feel like it has flown by this year? It’s almost August which means college students will be back on campus in less than a month! I’ve enjoyed a somewhat relaxing summer this year with not too many vacations or weekend trips. It’s been a nice change of pace to have some time to simply be around the house.
However, summer isn’t over yet! After living in Ann Arbor for one year, it feels like there is so much left to explore! In the month of August, I’m making a short A2 “to do” list of things that I’d like to experience before summer is over. Curious what I’ll be up to? Let me share!
1. Take a walk at Hudson Mills Metropark.
2. Stargaze at the observatory on top of Angell Hall.
3. Find some of the fairy doors that are hidden in downtown A2.
4. Visit the drive-in movie theater in Dearborn for a double feature.
5. Eat hippie hash at Fleetwood Diner.
7. Oh, I’d also like to do some more BAKING! Perhaps try my hand at this Hummingbird Cake!
But for now, I’d like to share the recipe for these delicious mini key lime pies. It’s not a 100% traditional recipe for key lime pie, but it still tastes amazing. I call for regular limes in the ingredients, but if you can find some key limes in the grocery store definitely go ahead and use them! I guarantee that you’ll have people asking you for this recipe once they try it!
Mini Key Lime Pies
Makes approximately 2 dozen
14 sheets of graham crackers
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
4 egg yolks
Zest of 2 limes
1/2 cup lime juice (about 4 limes)
1 14 ounce can sweetened condensed milk
Whipped Cream Ingredients
1 cup heavy cream
Zest of 2 limes
2 tablespoons honey
Preheat the oven to 325 degrees.
In a mixing bowl, whip together the yolks and half of your lime zest for about a minute. Add lime juice and sweetened condensed milk. Mix well for about 1-2 minutes. Set aside and let rest for 10 minutes.
In a blender or a food processor, crush graham crackers until fine. Mix in the melted butter and granulated sugar. Grease mini muffin tins with cooking spray. Put a spoonful of graham cracker mixture into each hole. Make sure filling comes up to the top. Press around with your fingers to create the crust. Press down firmly and push up the sides. Bake for about 10 minutes until the crusts are lightly browned and fragrant. Cool at room temperature.
Fill each hole with about one tablespoon of filling. The filling should reach almost to the top of the muffin pan. Bake in the oven for 8-12 minutes until filling jiggles slightly when shaken. Allow to cool completely. To remove from pan, run a paring knife along the edges of each muffin tin. Gently slide a spoon or the edge of the knife under an edge of the mini pie, and slip out. It’s ok if some graham cracker doesn’t make it!
To make the whipped cream, beat the heavy cream until you have soft peaks. Then add the honey and your remaining lime zest. Beat again until you have stiff peaks. Stiff peaks occur when you put the whisk in the whipped cream, pull it out, turn it over and the peak stays up in the air.
To top the key lime bites, you can pipe the whipped cream onto the mini pies and garnish with a little lime zest.
Heather’s Helpful Hints
Cold cream whips up the quickest and lightest. Chilling the bowl and whisk or beaters for at least 15 minutes before whipping the cream will help you speed things along.