Get ready to transform your dessert game with these irresistible Upside Down Mini Key Lime Pies - a bite-sized tropical explosion that will transport your taste buds to a sunny paradise! Imagine a perfectly crisp graham cracker crust, topped with a silky smooth, tangy key lime filling that's both refreshing and decadent. These adorable mini pies are not just a dessert; they're a miniature work of culinary art that will have your friends and family begging for the recipe.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup sweetened condensed milk
- 1/2 cup key lime juice
- 2 large egg yolks
- Whipped cream for topping
- Lime slices for garnish
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your mini pies bake evenly and thoroughly.
- In a medium mixing bowl, combine 1 cup of graham cracker crumbs and 1/4 cup of sugar. Mix them together until well combined.
- Pour in 1/2 cup of melted unsalted butter into the graham cracker mixture. Stir until all the crumbs are evenly coated with the butter and the mixture resembles wet sand.
- Using a tablespoon or your fingers, press the graham cracker mixture firmly into the bottom and up the sides of a 12-cup muffin tin. Make sure the crust is even and compact to hold the filling.
- Bake the crusts in the preheated oven for about 5-7 minutes, or until they are lightly golden. Remove from the oven and allow to cool slightly while you prepare the filling.
- In a large mixing bowl, whisk together 1 cup of sweetened condensed milk, 1/2 cup of key lime juice, and 2 large egg yolks. Mix until the ingredients are well combined and smooth.
- Once the crusts have cooled for a few minutes, carefully pour the key lime filling into each crust, filling them about 3/4 full.
- Return the muffin tin to the oven and bake for an additional 10-15 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove the mini pies from the oven and allow them to cool at room temperature for about 10 minutes, then transfer them to the refrigerator to chill for at least 1 hour.
- Once chilled, carefully remove the mini pies from the muffin tin. You can use a small offset spatula or knife to help lift them out if needed.
- Top each mini pie with a dollop of whipped cream and garnish with a slice of lime for an extra pop of color and flavor.
- Serve the upside down mini key lime pies chilled and enjoy your delicious, refreshing dessert!
Tips
- Use fresh key lime juice for the most authentic and vibrant flavor. If key limes are unavailable, regular lime juice works too.
- Make sure your graham cracker crust is firmly packed to prevent crumbling when serving.
- Don't overbake the filling - it should still have a slight jiggle in the center when you remove it from the oven.
- Chill the pies thoroughly for at least an hour to help them set and enhance the flavor.
- For a professional touch, use a piping bag to create beautiful whipped cream swirls on top.
- Garnish with fresh lime zest or a thin lime slice for an extra pop of color and flavor.
- These mini pies can be made a day ahead, making them perfect for entertaining.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
