Bite-Size Key Lime Pies!

The first time that I had key lime pie was a few years ago when John and I went to Key West together… and it was love at first sight bite! And lucky for me, John loves key lime pie just as much as I do, so it isn’t terribly obnoxious when I order it every chance that I can get.

This recipe is super easy, but squeezing all of the tiny little limes is a bit labor intensive (is there some sort of easy juicing trick that I don’t know about?). Either way, this recipe is worth the work, and the fact that these little guys are bite-size makes them even better.

What you need:

For the crust

- 1 1/2 cups of crushed graham crackers (or crushed shortbread cookies)

- 3 tablespoons of sugar

- 1/3 cup of butter

For the pie

- 2 (14 oz.) cans of sweetened condensed milk

- 3 egg yolks

- 1/3 cup of non-fat Greek yogurt

- 3/4 cup of freshly squeezed key lime juice (for me, this was about 15-17 key limes)

- 1 tablespoon of key lime zest

How to:

1. Begin by combining the crushed graham crackers, sugar, and butter; press a small layer of the mixture into the bottom of a cupcake liner.

2. Bake the mini crusts for 5-8 minutes at 350 degrees.

3. While the crust is baking, mix together the condensed milk, egg yolks (not the whites - save the whites if you want to make a meringue topping), Greek yogurt, lime juice (remove all seeds), and lime zest.

4. After the crust is done baking, add the key lime mixture to the cupcake liners, filling about 3/4s full.

5. Bake for 10-15 minutes (mine were done at 12), or until the top of the pie has mini pinhole bubbles bursting on the surface (do not brown!).

6. Chill thoroughly before serving, and top with whipped cream, if desired!

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