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Saturday, September 3, 2016

Key lime mini pies


For Crust

  1. Crumble graham crackers and add 4 tsp melted unsalted butter with 2 tsp sugar. Taste to check the sweetness.
  2. Place parchments in a muffin pan and place equal portions of crust mix. Bake in a pre-heated oven for 5 mins.

For Filling

  1. Blend 1 packet cream cheese. Add 3 beaten egg yolks,  and 1/3 can of condensed milk.
  2. Add freshly squeezed key lime juice, about 1/4 cup or to taste.
  3. Spoon equal portions of the filling into the parchments cups over crust. Bake for 15-20 mins until pie is jiggly.
  4. Cool at room temperature. Chill for 2 hrs in the fridge.
  5. Garnish with sliced key limes.
Another link to this recipe can be found here

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