Ingredients:

  • 1 ½ cups (150g) Graham Cracker Crumbs
  • 5 tablespoons (70g) Unsalted Butter, melted
  • 3 tablespoons (40g) Granulated Sugar
  • 1 (14 ounce/400g) can Sweetened Condensed Milk
  • ½ cup (120ml) Key Lime Juice
  • 4 ounces (115g) Cream Cheese, softened
  • 1 teaspoon Key Lime Zest
  • Pinch of Sea Salt
  • Whipped Cream (optional)
  • Key Lime Slices or Zest (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Press the crumb mixture firmly into the bottom of each muffin liner in the muffin tin.
  3. In a large bowl, beat softened cream cheese until smooth.
  4. Gradually add sweetened condensed milk, Key Lime juice, lime zest, and a pinch of salt to the cream cheese. Mix until smooth.
  5. Pour the Key Lime filling evenly into each of the prepared crusts, filling each liner nearly to the top.
  6. Cover the muffin tin and refrigerate for at least 30 minutes, or until the filling is firm.
  7. Gently remove the mini pies from the muffin liners. Garnish with whipped cream and a slice of Key Lime or extra zest, if desired. Serve chilled.