Miniature Key Lime Pies

Picture this. It's summertime. It's one degree shy of hell because you live in Georgia. You know what you need to cool down. I know, too. Everyone knows. It’s key lime pie. It's cold, tart, refreshing, and the answer to all of your prayers.

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INGREDIENTS

  • 6 egg yolks

  • 2 cans of sweetened condensed milk (14oz cans)

  • 1 cup key lime juice

  • 1 tablespoon of key lime zest

  • Neon green food coloring

  • 2 frozen pie crusts

Additional supplies: 5 miniature tart pans with removable bottoms (can be purchased on Amazon!)

INSTRUCTIONS

Here we go! Set the frozen pie crusts out on the counter and leave at room temperature for about 30 minutes.

Once the pie crusts are malleable, mold them into the tart tins, ensuring that each is uniform in thickness so that they bake evenly.

Set the oven to 350 degrees and bake the pie crusts for 10 minutes or until golden brown.

Using a stand mixer, mix the egg yolks on medium for about 3 minutes. Add the condensed milk, key lime juice, and key lime zest. Mix again at medium speed for another minute.

At this point, your key lime filling should be more yellow than green. Add in a few drops of the neon green food coloring and mix fully before adding additional drops.

Side note: Things that are not appetizing -- very green foods. Remember the green ketchup fiasco? While I can appreciate the very creative ideas of probably the brand new, ambitious intern to the ketchup factory, I will always say no to green ketchup. I think the world was with me on that one. Same thing applies here. We don't want anyone nope-ing your dessert. So please use the food coloring sparingly. Once it's too green, you can't go back.

Once you've reached the perfect level of greenness, you're ready to fill your tart crusts. Divide evenly among the tart pans and place in the freezer for 2 hours. 

After 2 hours, you're ready to eat. Garnish with slices of key limes and enjoy!

 

Recipe adapted from: New York Times