Since visiting The Keys on our cruise, I have been CRAVING key lime pie. Since being home I have been searching for a good recipe that would cure my craving for it. Since I like things in mini individual sizes, I thought that I would create them just like my mini cheesecakes. I was shocked at how delicious and close these tasted to the key lime pie in Florida. They were amazing! They were perfectly moist and had the perfect amount of lime in them. I took them over to my parents for dinner and they couldn't even wait to eat them. My hubby isn't even a huge fan of key lime pie and loved it! It was so fun being able to remember all of the fun memories we made in the Keys with one delicious bite!
Rating: 4 stars Difficulty of Recipe: 3 stars
Review: Loved everything about this recipe and it is surprisingly easy. The only thing that I would change is the graham cracker and better ratio. I misread the original recipe and put in 3/4 cup butter instead of 3/4 stick of butter! Oops! Although still amazing I will definitely be reducing the amount next time I make them! :)
Rating: 4 stars Difficulty of Recipe: 3 stars
Review: Loved everything about this recipe and it is surprisingly easy. The only thing that I would change is the graham cracker and better ratio. I misread the original recipe and put in 3/4 cup butter instead of 3/4 stick of butter! Oops! Although still amazing I will definitely be reducing the amount next time I make them! :)
Ingredients:
- 1 1/2 cups graham cracker crumbs, crushed (about 12 squares)
- 3 T Sugar
- 3/4 stuck butter (about 1/3 cup)
- 3 egg whites beaten
- 2 (14 oz) cans sweetened condensed milk
- 3/4 cup lime juice
- 1 T Lime zest
- 1/3 cup nonfat greek yogurt
Instructions:
1. Crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin.
2. Add sugar and butter and mix into the crushed graham cracker.
3. Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. I put 1 T in and then pressed down with 1/4 cup measuring cup. You have the option to bake this at 350 degrees for 8 minutes so that it can harden. I skipped this part and it turned out great!
4. In a sperate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and greek yogurt. Mix well.
5. Fill the cupcakes about 3/4 of the way full with the mixture. Bake for 12-15 minutes and cool.
6. Top with whip cream and garnish with lime if desired. Store in the refrigerator.
Recipe adapted from 3 pastries a day
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| The famous Key Lime Pie Factory! |
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Awsome! I love a great key lime pie/cheesecake, too. Please post again if you tweak it to 5 stars. I've just discovered your blog and am excited to poke around!
ReplyDeleteI LOVE Key LIme pie; yum! Can't wait to try these! Thanks!
ReplyDeleteMackenzie :)
Awww...those are so cute! :)
ReplyDeleteHi Alyssa!! How did I not know you had this awesome blog!! Wow...so I just got done pinning so many yummy looking recipes for me to try!! I plan on pinning MANY more!! :)
ReplyDeleteThat does sound like quite a bit of butter. I am always surprised at how little butter you really need in crusts. We have been to the Keys twice and have been to that key lime shop both times. Love it!!!
ReplyDeleteI love key lime pie and can't wait to make these!!!!
ReplyDeleteThis looks delicious Alyssa and I love the built in portion control :)
ReplyDeleteThese Key Lime pies sound wonderful!
ReplyDeleteHow cute are these little pies? They look AMAZING. I can't wait to visit the Keys one day so I can try their authentic pie, but until then, this will do the trick :)
ReplyDeleteThese sound delicious! Love how tiny they are!
ReplyDeleteHi, How many pies does this recipe make?
ReplyDeleteHi Erin! I was able to make 12 but I had some left over. So I would say between 12-16 pies! :)
DeleteThe crust was perfect for 12, but like Alyssa said, there was definitely leftover filling.
DeleteAlyssa... these amazing! I'd love to have you come and share them at Super Saturday Show & Tell today :) http://www.whatscookingwithruthie.com xoxo~ Ruthie
ReplyDeleteOH. MY. WORD. These look delicious! Definitely going on my Sunday dinner menu! New follower stopping by and love your blog. I'm also friends with Jeni from Bakerette.com. Isn't she a cutie? Deb @ madefrompinterest.net
ReplyDeleteHey, I just checked the original recipe that you linked to, and it calls for 3/4 stick of butter, not 3/4 cup! That would make it 6 T or just over 1/3 cup. :) I just thought you'd like to know! These look great- I'm going to make them today!
ReplyDeleteThose look amazing! Now if I could only find a non-dairy sweetened condensed milk, I would be a happy camper :)
ReplyDeleteKey Lime Pie~ Yum! Stopping by from Time to Sparkle Tuesday! Lynn @ Turnips 2 Tangerines now following on GFC~
ReplyDeleteVisiting from The Gunny Sack where I see you are now co-hosting a party with her. Awesome!
ReplyDeleteWe LOVE key lime anything in our house so these are perfect for us. They look so delicious.
Looks beautiful and delicious - thanks for sharing! I
ReplyDeleteThese are so pretty! I've been on a lime kick lately so this is getting added to my list of recipes to try. Yum!
ReplyDeleteDo you think these would still firm up and taste ok using fat free sweetened condensed milk?
ReplyDeleteHi there! I found this recipe on PINTEREST!!! (Yes I'm addicted! but it brought me here! ha) I made this just now and used ground Nilla waffers instead of gram. crackers...! Sweetened it up a little more I think added just enough vanilla flavor! I also didn't have a real lime so I used concentrated lime juice little nore than 1/4 cup. YUMMMOOOOO!!! Thanks so much for sharing!!!
ReplyDelete