Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Key Lime Pies with Blackberry Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 49 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 mini pies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Key Lime Pies with Blackberry are delightful individual-sized desserts featuring a tangy key lime filling nestled in a buttery graham cracker crust, topped with fresh blackberries and lime slices. Perfectly balanced between tart and sweet, they make an elegant and refreshing treat for any occasion.

Ingredients

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 & Garnish

  • Fresh blackberries for topping
  • Lime slices for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the crust and filling.
  2. Prepare the crust mixture: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir the ingredients until the mixture resembles wet sand, ensuring the crust will hold together well.
  3. Form and bake the crust: Press the graham cracker mixture evenly into the bottom of mini tart pans or a muffin tin to create individual crusts. Bake for 10 minutes to set the crust, then remove from oven and allow to cool.
  4. Mix the filling: In a separate bowl, whisk together the sweetened condensed milk, freshly squeezed lime juice, lime zest, sour cream, and vanilla extract until the mixture is smooth and thoroughly combined.
  5. Fill the crusts: Spoon the key lime filling into the cooled crusts, filling them nearly to the top for a perfect portion size.
  6. Bake the pies: Return the filled crusts to the oven and bake for 8-10 minutes, or until the filling is set but still slightly jiggly in the center.
  7. Cool and refrigerate: Allow the pies to cool to room temperature before refrigerating for at least 2 hours to let the filling fully set and develop flavor.
  8. Add toppings and serve: Just before serving, top each mini pie with fresh blackberries and garnish with lime slices to add a fresh, colorful finish.

Notes

  • Use freshly squeezed lime juice for the best authentic tart flavor in the filling.
  • Press the crust mixture firmly into the pans for a sturdy base that holds together when served.
  • Chilling the pies is essential to allow the filling to set properly and enhance the texture.
  • These mini pies can be stored in the refrigerator for up to 3 days.
  • For an extra touch, sprinkle a little lime zest or powdered sugar on top before serving.

Find it online: https://slsrecipes.com/mini-key-lime-pies-with-blackberry-topping-recipe/