Friday, June 26, 2015

Mini Key Lime Pie Bites Recipe

I wanted to make some small bite sized pies for Father's day last weekend, so I thought that little mini key limes pie bites would be perfect. I adapted this recipe I found on Bon Appetit for this little baking project. I love this recipe because it uses coconut oil in place of some of the butter to give a nice tropical flavor. It also uses greek yogurt in the whipped topping to give that perfect tart flavor.

Here's what you'll need:

- Mini Cupcake tin
- Mini cupcake lines (24)
- 14 graham crackers (about 1½ sleeves)
- 4 tbs (½ stick) unsalted butter, melted
- 4 tbs virgin coconut oil, melted
- 1 tbs sugar
- ½ tsp salt
Filling And Assembly:

- 4 egg yolks
- 1 14-ounce can sweetened condensed milk
- 4 tsp grated lime zest
- ¾ cup fresh key lime (or regular lime) juice
- Pinch of salt
- 1 cup heavy cream
- ¼ cup powdered sugar
- 6 oz. 2% Greek yogurt (I used the Fage cup)

Crust Preparation

Preheat oven to 325°
1.) Using a food processor crush the graham crackers until coarsely ground. 
2.) Add butter, coconut oil, sugar, and salt and mix until well blended (mixture will resemble wet sand). 
3.) Line the cupcake tin with the liners. Spoon mixture into the cups and using your fingers press the mixture evenly into the bottom of each cup. 
4.) Bake crust until golden brown on top and crumbs are set, about 10 minutes. Let cool.

Filling And Assembly

1.) Using an electric mixer on medium speed, beat egg yolks and condensed milk in a large bowl until it becomes paler and almost doubled in volume, about 5 minutes. 
2.) Whisk in 3 tsp. lime zest, lime juice, and salt. 
3.) Pour into cooled crust. Bake pie until filling no longer jiggles and is starting to slightly puff around the edges, 10–15 minutes. Let cool completely.
4.) Whip cream and powdered sugar in a large bowl until stiff peaks form. Gently whisk in yogurt to combine. 
5.) Put the whipped topping into a piping bag and pipe on to each mini tart. Garnish with the remaining lime zest.


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