Ingredients
Pie Filling
- 12 3-inch mini graham cracker crusts (Keebler brand recommended)
- 21 oz sweetened condensed milk
- 2 large eggs
- 8 oz Nellie and Joe’s Key West Lime Juice
- 1 thinly sliced lime, for garnish (optional)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 3-4 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking of the mini pies.
- Mix Eggs and Condensed Milk: In a mixing bowl, gently combine the 2 large eggs with the 21 oz of sweetened condensed milk using a hand mixer on low speed until smooth but not overly aerated.
- Incorporate Lime Juice: Continue mixing on low while slowly pouring in the 8 oz of Key West lime juice. Beat just until the lime juice is fully incorporated into the filling, creating a smooth, pale mixture.
- Fill the Crusts: Pour the lime filling evenly into the 12 mini graham cracker crusts. Using pre-made Keebler mini crusts in foil tins simplifies this process.
- Bake the Mini Pies: Place the filled crusts on a baking tray and bake in the preheated oven for 8-10 minutes. The filling will remain wiggly and pale without browning, indicating it is perfectly baked. Remove and let cool completely on a cooling rack.
- Chill the Pies: Once cooled, transfer the pies to the refrigerator for 2-3 hours or until thoroughly chilled and set. For best results, chill overnight.
- Prepare the Whipped Cream: For homemade whipped cream, first chill the mixer beaters and a glass or stainless steel bowl in the freezer for 10-15 minutes. Keep the cream cold in the fridge until ready to whip.
- Whip the Cream: Combine the cold heavy whipping cream, powdered sugar, and vanilla extract in the chilled bowl. Begin mixing on low speed, then increase to medium-high until soft or stiff peaks form.
- Decorate and Serve: Refrigerate the whipped cream until ready to use. Pipe it onto the mini pies using a star tip and piping bag or simply spoon a dollop on each pie. Garnish with a thin slice of lime for a fresh, attractive finish.
Notes
- Do not overbake the filling; it should remain pale and just set, not browned.
- If preferred, store-bought whipped cream can be used instead of making homemade.
- Chilling overnight enhances the flavor and texture of the pies.
- The Keebler mini graham cracker crusts in foil tins are convenient and ideal for this recipe.
- Handle the whipped cream mixture gently to avoid overwhipping which can cause it to become grainy and separate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
