Mini Key Lime Pies
12 cavity muffin pan; 12 cupcake liners
(box) gluten-free Stem Ginger Oat Grahams
(at room temperature)
key lime juice
can sweetened condensed milk
grated lime zest
pure lime oil
lime zest and lime pieces
Preheat oven to 350F.
Crush crackers into crumbs. You should have 1-1/2 cups.
Mix crumbs with melted butter and sugar.
Place cupcake paper liners in muffin tin and divide the crumbs among the cups.
Press down firmly with something that fits in the cavity, such as a small glass.
Bake the crust for 8 minutes to firm the crumb base.
Place cream cheese in a food processor and pulse until smooth and creamy.
Scoop the cream cheese into a mixing bowl and whisk in the eggs by hand.
Add the lime juice, condensed milk, lime zest, lime oil and vanilla.
Use a small ladle to place the filling on top of the crumb base; smooth out the top.
Bake in the preheated oven for ten minutes, until set.
Allow to cool in the pan, then remove cups and refrigerate for 2-4 hours.
Garnish with a small amount of whipped cream, lime zest, and a little wedge of lime, if desired.
From the kitchen of palatablepastime.com