Individual Key Lime Pies
Individual key lime pies are simply brilliant to make at home. Mainly because the lime filling is tangy, sweet, zippy and fresh! When you get a bite of that with a creamy mouthful of whip cream mixed with just the right amount of powdery graham crust... Hmmmmmmmmm yeah baby! Pure delight!
Ingredients
Key Lime Filling
- 3 yolks
- 1 can sweetened condensed milk 14 ounces
- 5 ounces lime juice fresh
- 1 tablespoon lime zest
Graham Cracker Crust Topping
- 6 graham crackers
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter melted
Whip Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Instructions
Key Lime Filling
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Preheat oven to 300F and boil 8 cups of water in a kettle.
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Whisk yolks with electric mixer until they are pale yellow and have increased 4x in volume.
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Reduce mixer speed and slowly add 1 can of sweetened condensed milk, zest, and lime juice. Mix until well combined.
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Divide filling between 4 small vessels. (Approximately 5 ounces in each.) Leave at least 3/4 inch at the top.
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Create a water bath: put the vessels in a casserole dish in the oven. Do not crowd them. Carefully, without splashing, pour the boiling/steaming water into the casserole dish until it reaches 1/2 up the sides of the pies.
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Bake for 8-12 minutes or until internal temperature of custards reach 145F
Graham Cracker Crust Topping
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Pulverize graham crackers, sugar, and cinnamon in a food processor or in a zip lock with a mallet.
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Slowly pour melted butter into cracker crumbs. Add just enough that it resembles damp sand, but is not soaked.
Whip Cream Topping
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Whisk heavy cream, powdered sugar and vanilla until you get medium soft peaks.
Putting it all together
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Let custards cool completely. Then top with graham cracker crumbs, whip cream and lime zest.