Description

These individual mini key lime pies topped with fresh blackberries offer a refreshing citrusy dessert with the perfect balance of tart and sweet. Their creamy filling sits on a crunchy graham cracker crust, making for the ultimate bite-sized treat.

Ingredients

1 cup graham cracker crumbs

3 tablespoons butter, melted

2 tablespoons sugar

1 can (14 oz) sweetened condensed milk

1/2 cup freshly squeezed lime juice

Zest of 2 limes

1/4 cup sour cream

1/2 teaspoon vanilla extract

Fresh blackberries for topping

Lime slices for garnish

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Instructions

Preheat your oven to 350°F (175°C).
In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of mini tart pans or a muffin tin to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a separate bowl, whisk together the sweetened condensed milk, lime juice, lime zest, sour cream, and vanilla extract until smooth and well-combined.
Spoon the key lime filling into the cooled crusts, filling them almost to the top.
Bake for 8-10 minutes or until the filling is set.
Allow the pies to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Before serving, top each mini pie with fresh blackberries and garnish with lime slices.

Notes

Ensure the lime juice is freshly squeezed for the best flavor.
These pies can be prepared a day ahead and stored in the fridge.
Use silicone muffin tins for easy removal of the pies.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 180
Sugar: 18g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 3g
Cholesterol: 15mg