Description
These Mini Key Lime Pies with Blackberry are delightful individual-sized desserts featuring a crisp graham cracker crust filled with a tangy and creamy key lime filling, topped with fresh blackberries and lime slices. Perfect for a refreshing treat, these pies balance sweet and tart flavors with a smooth texture, ideal for gatherings or a light dessert.
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
Toppings
- Fresh blackberries for topping
- Lime slices for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Make Crust Mixture: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture has a texture similar to wet sand, which will help it bind together 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 for 10 minutes, then remove from the oven and allow the crusts to cool completely.
- Prepare Key Lime Filling: In a separate bowl, whisk together sweetened condensed milk, freshly squeezed lime juice, lime zest, sour cream, and vanilla extract until smooth and fully combined, creating a creamy, tangy filling.
- Fill Crusts: Spoon the key lime filling into the cooled crusts, filling each almost to the top without overflowing.
- Bake Filling: Bake the filled mini pies for 8-10 minutes, or until the filling is just set and slightly firm to the touch.
- Cool and Refrigerate: Allow the pies to cool to room temperature. Then refrigerate them for at least 2 hours to fully set the filling before serving.
- Add Toppings and Serve: Before serving, top each mini pie with fresh blackberries and garnish with lime slices for a beautiful and flavorful finish.
Notes
- Press the crust mixture firmly into the pans to prevent crumbling.
- Fresh lime juice is key for authentic flavor; bottled lime juice will alter the taste.
- Ensure the filling is only lightly baked to maintain a creamy texture without curdling.
- Refrigerate for at least 2 hours to allow the pies to set properly.
- These mini pies can be made up to a day in advance and stored in the refrigerator.
