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Wednesday 22 October 2014
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Mini Classic Key Lime Pies #SundaySupper #BucketList

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Ahhh….to be basking in the sun and snorkeling in the Florida Keys. Who am I kidding? The holidays just ended and it will be a while before I will be taking any vacation, but all is far from lost. I am kicking-off the new year with the #SundaySupper and the first roundup for this week is all about trying something new. Something that’s been on your bucket list of recipes, but you have yet to tackle.

I have never had the nerve to make pies with the labor of the crust and all that’s involved, but decided a graham cracker crust is something I could handle. The mini pie crusts are even easier since I took these little beauties right out of the package {GASP} to create my Mini Classic Key Lime Pies.

Mini Classic Key Lime Pies 1

Hopefully, y’all are over the fact that I used premade mini crusts and we can move still be friends.  I included the recipe to make a homemade graham cracker crust for you, I just didn’t want to tackle running all over looking for mini pie tins.  If anyone does happen to know where to find mini pie tins, feel free to comment and let me know, so I can buy them for next time.

Ingredients:
CRUST
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted
FILLING
2 (14 oz.) cans Eagle Brand® Sweetened Condensed Milk
2/3 cup fresh lime juice
1/3 cup sour cream
2 teaspoons grated lime peel
TOPPING
1/2 pint (1 cup) heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:
1. HEAT oven to 325°F.
2. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened.
3. Press mixture into bottom and sides of a 9-inch pie plate to form crust.
4. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
5. Whisk sweetened condensed milk, lime juice, and sour cream in large bowl until blended. Stir in lime peel.
6. Pour filling into crust.
7. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie.
8. Cool completely on wire rack.
9. BEAT cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff.
10. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

Mini Classic Key Lime Pies 2featu

These little pies packed a huge flavor punch!  The key lime filling of the pie was delicioulsy tart but sweet and creamy at the same time.  It took me back to the many vacations in the Florida Keys.  I couldn’t end a vacation without having a few conch fritters or fresh key lime pie.  You can find the recipe I used HERE if making a classic key lime pie is on your bucket list, this is a super easy one for beginners.

Now to check out all the other amazing contributor’s bucket list recipes!  I know I can’t wait check them all out.  I am sure I will find more items to add to my cooking/baking bucket list.

Sunday Supper Specialty Breads:

Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:

Do you have a recipe bucket list?  We’d love for you to share it with the #SundaySupper group! Join us on Twitter throughout the day by following the hashtag #SundaySupper.

We’ll all be chatting up a storm during out live chat, Sunday evening at 7:00 pm(Eastern). Just follow the #SundaySupper hashtag there too. Oh, and if you’re on Pinterest, pop on over to see all the gorgeous pictures that accompany our recipes on the #SundaySupper Pinterest board!




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