mini key lime pies.

note: this recipe is adapted from alison roman’s key lime pie recipe - full recipe credits to dining in by alison roman. i added a splash of yuzu juice to add a slight citrus-y yuzu flavor. makes 6 mini key lime pies

ingredients

• key lime pie filling

  • 2 egg yolks

  • 7oz (~200g) condensed milk

  • 1 tsp lime zest

  • 1/2 cup lime juice (about 8 limes, ~112g)

  • optional - splash of yuzu juice

  • pinch of salt

• 6 mini graham cracker pie crusts

• whipped cream

  • 1/2 cup (120g) heavy cream

  • 2 tbsps (~14g) powdered sugar

  • 1/2 cup (~230g) greek yogurt

• extra lime zest & wedges of lime, for garnish

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tools

• citrus zester & juicer

• small bowl

• whisk

• spatula

• wire rack

• medium bowl

• whisk, hand mixer, or stand mixer

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steps

1. make the key lime pie filling: in a small bowl, whisk egg yolks until pale & fluffy. add in condensed milk and whisk well. add in lime zest & lime juice and stir in with a spatula. add in a pinch of salt

2. pour key lime pie filling into each mini graham cracker pie crust

3. bake filled graham cracker pie crusts at 350F for about 12-14 minutes in oven, until edges are set but center is still jiggly

4. once baked, let cool on a wire rack for about 15 minutes. then chill mini key lime pies for at least 1 hour

5. make the whipped cream: once ready to serve, whip together heavy cream & powdered sugar until medium peaks. then whisk in greek yogurt

6. decorate mini key lime pies: top chilled mini key lime pies with about 2-3 tbsps of whipped cream. garnish with some lime zest and lime wedges

7. enjoy!

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