Mini Key Lime Pie Bites Recipes

MINI KEY LIME PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C).
• Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
• Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
• Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
• Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
• Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
• Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
• Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
• Top the mini pies with whipped cream.
• Enjoy!

MINI KEY LIME PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
• In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
• Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.

MINI KEY LIME PIE BITES

Steps:

• Preheat oven to 325 F
• Spray a 24 count mini muffin tin thoroughly with non-stick cooking spray
• In a mixing bowl, combine crushed graham crackers and melted butter and stir
• Scoop a small spoonful of crumbs into each muffin tin, pressing down until firm with your fingers
• Bake for 8-9 minutes
• In a separate bow, beat cream cheese, egg, sugar, key lime juice + zest and vanilla with a mixer until well combined
• Fill the remainder of the muffin tins with cream cheese mixture and bake for 20-23 minutes
• Remove from oven and carefully run a butter knife around the edges of each pie so that they do not stick
• Remove from muffin tin and allow to cool
• Top each key lime pie with cool whip, graham cracker crumbs and a lime slice and serve chilled
• Enjoy!

MINI KEY LIME PIE BITES

Steps:

• Mix 1 ½ cups graham cracker crumbs with 1/3 cup sugar, 6 Tablespoons cooled melted butter and ¼ teaspoon kosher salt.
• Line muffin tin with paper or foil muffin cups. Press graham cracker mix into the bottom of the cups. Press with fingers or use the back of a ¼ teaspoon for the mini bites or a thin drinking glass for the regular size muffin tin.
• Bake crust for 5 minutes mini or 8 minutes regular size. Remove from oven and let cool.
• While the crust is cooking, in large bowl mix ½ cup key lime juice, 14 ounce can sweetened condensed milk, 3 egg yolks, 1 teaspoon vanilla (optional) and 2 Tablespoons fresh lemon juice (optional). Whisk well, digging to the bottom of the bowl to make sure the custard is fully mixed and smooth.
• Fill each muffin cup ¾ full. You'll get 24 mini muffins and 12 regular size. You may have some crust and filling left over.
• Pop in preheated 350 degree oven for 12 minutes for mini and 16 minutes for regular size. The key lime pie bites should jiggle a little in the middle but be solid. Similar to pudding or cheesecake. It will not brown.

KEY LIME PIE TARTLETS

Steps:

• Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
• For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
• For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
• Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.

INDIVIDUAL KEY LIME PIES

Steps:

• For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
• For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
• For the topping: Whip the cream with the sugar until stiff.
• To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.

KEY LIME BITES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime juice and zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. , Bake 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely., In a small bowl, combine icing ingredients. Dip cookies in icing; allow excess to drip off. Place on a wire rack; let stand until set. Store in an airtight container.

MUFFIN-TIN KEY LIME PIES

Steps:

• Heat oven to 350°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray.
• In medium bowl, mix graham cracker crumbs, granulated sugar and melted butter. Divide mixture evenly among cups; press into cups using bottom of glass. Bake 8 to 10 minutes or until firm; remove. Cool 5 minutes.
• Meanwhile, in large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and 1 teaspoon of the lime peel. Divide mixture evenly among cups. Bake 9 to 11 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours but no longer than 12 hours.
• Just before serving, beat whipping cream in medium bowl with electric mixture 45 to 90 seconds or until it just holds soft peaks. Add powdered sugar and remaining 2 teaspoons lime peel; beat to stiff peaks, 30 to 60 seconds. Top pies with whipped cream mixture.

KEY LIME PIE CAKE BITES RECIPE - (4.2/5)

Steps:

• Mix together cake mix, lime zest, key lime juice, half and half and eggs. Batter will be thicker. Pour batter into a greased 9×13 baking pan. Bake at 350 degrees for 28-32 minutes, until the cake springs back when lightly touched. Remove from the oven and cool completely. Crumble cake into small, even pieces, placing crumbs in a large bowl. Add the following ingredients: ¼ cup Lime Butter Cream Frosting (recipe below) ½ cup sweetened condensed milk 2 tbsp. grated lime zest With the back of a spoon, mix together cake crumbles with ingredients until a thick "dough" consistency forms, making it easy to shape into a cake bite. Shape cake bites, evenly sized and cool for 1-2 hours in the refrigerator, or 20 minutes in the freezer. Dip into white melting chocolate. Top with crushed graham crackers. Lime Butter Cream Frosting (makes approx. 3 cups of frosting) 8 tbsp. (1 stick) butter, room temperature 3 ¾ cups powdered sugar, sifted 3-4 tbsp. milk or cream 2 tsp. lime extract or lime juice 2 tbsp. lime zest Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer before adding the sugar or you will have a large mess to clean up. Add the sugar, 3 tablespoons milk (cream) and lime extract or juice and lime zest. Beat frosting starting on slow increasing your speed until frosting is nice and creamy. Add up to 1 or more tablespoons of milk (cream) if frosting to too thick.