These cute little treats are cooling in the summer and just as good in the winter. Freeze the mini key lime pie bites so that you have them ready any time.
- 1 1/2 cups graham cracker crumbs buy a box of crumbs or make your own
- 1/3 cup granulated sugar
- 6 Tablespoons unsalted butter melted
- 1/4 teaspoon kosher salt
- 1/2 cup key lime juice bottled or squeeze fresh limes
- 14 ounce can sweetened condensed milk
- 3 large egg yolks
- 1 teaspoon vanilla, optional
- 2 Tablespoons fresh lemon juice, optional
- 1 cup whipped cream, optional
- 1 large lime zested
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Mix 1 ½ cups graham cracker crumbs with 1/3 cup sugar, 6 Tablespoons cooled melted butter and ¼ teaspoon kosher salt.
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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.
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Bake crust for 5 minutes mini or 8 minutes regular size. Remove from oven and let cool.
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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.
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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.
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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.
Optional: The fresh lemon juice and vanilla are optional but they are secret ingredients that will elevate your key lime pie bites over all of the others out there.
Key Lime Juice: I think the brand Nellie and Joe's makes a really good key lime juice. It's a big brand so you can probably find it at your grocery store. Typically it's in the juice aisle on a top shelf, sometimes in the baking aisle.
Graham cracker crumbs: If you want to crush your own crumbs use the food processor or fill a resealable gallon size freezer bag with the crackers. Lightly pound the crackers into crumbs with a rolling pin. Then finally roll the bag until you get fine crumbs.
Freeze: Flash freeze the bites on a baking sheet for an hour or two. When frozen place them in a freezer safe container or resealable freezer baggie for up to 3 months. Thaw in the refrigerator overnight. Or be like me and eat directly from the freezer like ice cream.
Store: Store covered in the refrigerator up to a week.
On-The-Go: The bites will be fine at room temperature for a few hours, so they are perfect for lunch boxes or work.