I have always liked the sweet creamy tartness of a good key lime pie. The thinnest of slices of this southern delight is the perfect punctuation to any meal, but is especially nice after fried chicken or anything remotely greasy. Served cold from the fridge it is equally wonderful to combat a hot summer’s day as it is to remind one of summer’s delights in the depth of winter. If you can find key limes in your grocery store give them a try, otherwise use a bottled key lime juice.
Several years ago a friend served these delicious mini key lime pies that she had made using a special mini cheesecake pan and I immediately bought the pan and set out to recreate the recipe. The size is perfect for a single serving and gives those who want more the chance to ask for seconds. You can also make this recipe in a 9″ pie pan – double the filling for a deep dish pie.
¾ cup of graham cracker crumbs (1¼ cups for 9″ pie)
3 tablespoons of melted unsalted butter (5 tablespoons for 9″ pie)
1 rounded tablespoon of granulated sugar (2 tablespoons for 9″ pie)
300ml can of sweetened condensed milk (This is the same as a 14 oz can in the US, they measure by weight)
2 large egg yolks
½ cup of key lime juice
Preheat oven to 350°F.
Mix ingredients for crust in bowl with a fork till combined.
Fill each indentation in the cheesecake tin with heaped tablespoons of crust mixture. Divide any remaining between them.
Tamp down crust with fingers or shot glass.
Bake in middle of oven for 6-10 minutes till crust looks golden. Keep oven on.
Rest on cooling rack till cool. Keep oven set to 350°F.
Completely combine sweetened condensed milk and egg yolks in bowl using wire whisk.
Add lime juice and continue to whisk until ingredients combine and the mixture thickens slightly.
Fill each indentation with 2 tablespoons of filling, wiping off any drips.
Bake in oven for 8 minutes. (or up to 12 minutes for 9″ pie)
Cool on rack until room temperature.
Allow to completely set in fridge for 8 hours or overnight.
Serve with berries or whip cream, or both.