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Recipe

MINI LIME PIES

MINI LIME PIES
195 Min 195 Min
24 Portions 24 Portions
Easy level Easy level
Ingredients

INGREDIENTS

    Base: 

    1 package finely crushed graham crackers or vanilla crackers 

    6 tbsp unsalted butter 

     

    Filling:  

    ¾ can condensed milk 

    ¾ cup lemon juice

    Zest from 4 lemon pieces 

    A big splash of Vainilla Molina 

     

    Topping:   

    1 cup whipped cream

Directions

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.

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