Ingredients
- 1 1/2 sticks butter, melted, plus more for greasing pans
- 2 cups chocolate wafer cookie crumbs
- 3/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup freshly squeezed key lime juice or juice of regular limes
- 3 egg yolks, lightly beaten
- 2 key limes or 1 regular lime, zest finely grated
- 1 teaspoon vanilla extract
- Pinch salt
- Whipped cream, for garnish, recipe follows
- Milk chocolate curls, for garnish
Directions
Preheat the oven to 325 degrees F. Lightly brush 30 cups of mini-muffin pans with melted butter. Fill the unused cups halfway up with water.
In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks. Bake for 8 to 10 minutes.
In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt. Spoon 1 even tablespoon of filling into each warm crust. Bake the pies until the filling is set, about 12 minutes.
Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature. Use a small offset spatula or butter knife to carefully unmold the pies from the pans. When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl. Store untopped pies, wrapped or in an airtight container, in the refrigerator.
Paulas Sweetened Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners sugar
In a medium bowl whip the cream and sugar together until soft peaks form.
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By sarahmsp
on July 19, 2011
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I completely agree with the others review, there is WAY too much butter and sugar in the crust. I also added an extra 1/8 cup of lime juice to the custard because I like it tart. I'm going to try this recipe again, with some major modifications.
By jessamarie87_12...
Honolulu, Hawaii
on July 19, 2011
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These are very good! I have Paula's cook book with this recipe and it differs a little from the online recipe. I only used 1 stick of butter (they came out perfect and baked them for the 12 minutes it states online. I also used 1/2 cup key lime juice in my second batch because the first ones were not quit tart enough for my liking. I used chocolate gram crackers and used 1/4 cup of sugar for the crusts instead of the 3/4 c. Make sure you press the crust again when you take them out of the oven to get the most available filling space.
By voodoodiva
Chicago, IL
on July 17, 2011
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Sorry...not making these again. I should have read the reviews first...lesson learned. There was absolutely too much butter. After 8 minutes it didn't appear that the crusts were fully cooked (because of all the butter so I let them go a little longer. Then trying to get them out of the pan after they cooled was just torture. I used butter spray like she did on the program. Oddly enough I had just watched the program before making them. Usually that helps. Also, a lot of the crusts were not fully formed when they cooled. They crumbled apart.
Read all 16 reviews