Recipe courtesy of Bubba Hiers
Bubba's Tiny Chocolate Key Lime Pies
- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 25 min
- Yield: 30 tiny pies
Ingredients
1 1/2 sticks butter, melted, plus more for greasing pans
2 cups chocolate wafer cookie crumbs
3/4 cup sugar
One 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
Paula's Sweetened Whipped cream, for garnish, recipe follows
Milk chocolate curls, for garnish
Paula's Sweetened Whipped Cream:
1 cup heavy cream
1/4 cup confectioners sugar
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.
Paula's Sweetened Whipped Cream:
- In a medium bowl whip the cream and sugar together until soft peaks form.
