Description
These Mini Key Lime Pies with Blackberry are delightful individual-sized desserts featuring a tangy and creamy key lime filling nestled in a buttery graham cracker crust. Topped with fresh blackberries and garnished with lime slices, they offer a refreshing treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons sugar
Filling
- 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
Topping and Garnish
- Fresh blackberries for topping
- Lime slices for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the crust and filling.
- Make the Crust: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand, which will help it bind well as a crust.
- Form and Bake Crust: Press the graham cracker mixture evenly into the bottom of mini tart pans or a muffin tin to form individual crusts. Bake in the preheated oven for 10 minutes, then remove and allow them to cool completely.
- Prepare Filling: In a separate bowl, whisk together the sweetened condensed milk, freshly squeezed lime juice, lime zest, sour cream, and vanilla extract until the mixture is smooth and well combined, yielding the classic key lime filling.
- Fill Crusts: Spoon the prepared key lime filling into the cooled crusts, filling each almost to the top to allow for a nice set and presentation.
- Bake Filling: Return the filled crusts to the oven and bake for 8 to 10 minutes or until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove the pies from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours to allow the filling to fully set and flavors to meld.
- Garnish and Serve: Before serving, top each mini pie with fresh blackberries and garnish with lime slices to add a burst of freshness and beautiful color.
Notes
- Use fresh lime juice for the best flavor; bottled lime juice can alter the taste and texture.
- If mini tart pans are unavailable, a muffin tin with cupcake liners can be a great alternative.
- Ensure the crust is firmly pressed to prevent crumbling when serving.
- The pies can be made a day in advance and stored covered in the refrigerator.
- For a less sweet option, reduce sugar in the crust slightly, but balance with the filling’s sweetness.
