MINI LIME PIES

DIRECTIONS

For pie base:  

1. Preheat the oven to 356 °F and place cupcake liners in a cupcake pan.  

2. In a small bowl, mix crushed cookies and melted butter.  

3. When integrated, pour a spoonful of mixture into each cupcake layer.  

4. Bake for 8 minutes.  

  

For filling:

1. In a medium bowl, beat egg yolks, condensed milk and Vainilla Molina. Add lemon juice and zest until well blended.   

2. Let mixture stand for 5 minutes.  

3. Pour 2 tbs of lemon mixture over each mini pie.  

4. Bake for 30 minutes or until mixture is set.  

5. Remove from oven and let mini pies cool completely.  

6. Once cool, refrigerate for 2 hours. 

 

For topping:

1. Whip whipped cream for 2 minutes or until stiff peaks. 

2. Fill a piping bag and pour frosting into mini pies.  

3. Garnish with lemon zest and serve.