The last time I posted a recipe I was celebrating Ukrainian Christmas, it was the dead of winter, I was in a different job, and I hadn’t yet travelled to New York City, Miami, Arizona, and Las Vegas. Wow, a lot sure has happened in 4 months!
Time sure does fly when you are busy. We all lead insanely busy lives these days, so I won’t even begin to bore you with all the details of my life during the last few months. Let’s just say, I missed you! And I missed baking terribly.
I have been meaning to make a key lime pie in months. I can’t even say that it’s spring here in Winnipeg because the weather over the last few weeks has been reminiscent of summer. Which makes me crave all things citrus and neon. Yes, neon. So glad it’s still in style this summer. There is nothing like a cute hot pink purse to complete an outfit. But I digress….citrus! Yes, citrus. I wanted to do a bit of a spin on the traditional key lime pie. Also, there are a million key lime pie recipes out there but not a lot of strawberry key lime pie recipes. I also love berries in summer so I felt this was a fantastic combination. I can never come close to finishing an entire pie by myself, so I wanted to make individual ones that I can enjoy and freeze for when my sweet cravings really hit me. If you cannot find key limes, whether your grocery store simply doesn’t carry them or they are out of season, you can also substitute for regular fresh lime juice instead. Perfectly fine. I do want to stress *fresh*, because there is simply nothing better.
These mini strawberry key lime pies are absolutely delicious. The crust is buttery and crunchy, and the filling is sweet and tart all at the same time. This recipe is also beyond simple. I know we are all busy, but you can fit in 25 minutes to make these. I know you can.
In a medium bowl, combine graham cracker crumbs and melted butter.
Add the brown sugar and stir until completely combined .
Should look like so.
Scoop 1 heaping table spoon into each liner.
Press mixture down firmly until flattened.
In a blender, combine condensed milk and egg yolks.
Blend until combined.
Add in the key lime juice and blend again until combined.
Add your sliced strawberries and sugar.
Blend until just combined.
Pour about 1/4 cup of the filling mixture onto your individual crusts.
Bake in a 350 degree fahrenheit oven for 15 minutes.
Cool in the cupcake tin on a wire rack for 20 minutes.
Remove pies from tin and refrigerate for a couple hours until completely cooled.
Top with whipped cream and garnish with a lime or strawberry.
So amazingly delicious!
I couldn’t resist a bite while photographing.
Enjoy!
- 1-1/4 cups graham cracker crumbs
- 2/3 cup unsalted butter, melted
- 3 tablespoons brown sugar
- 14 oz. can sweetened condensed milk
- 3 egg yolks
- 1/4 cup fresh Key Lime juice (you can use regular lime juice if you can't fine Key Limes)
- 1/4 cup sliced strawberries
- 1/8 cup sugar
- Preheat oven to 350 degrees fahrenheit and line a cupcake/muffin pan with 12 liners.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and brown sugar until combined.
- Place 1 heaping tablespoon of the mixture into each of the 12 tins. Press down firmly.
- In a blender, blend condensed milk and egg yolks at slow speed until smooth.
- Add in Key Lime juice and blend until combined.
- Add strawberries and sugar and mix until just blended.
- Pour 1/4 cup of the mixture onto each individual crust.
- Bake at 350 degrees fahrenheit for 15 minutes.
- Remove from oven and let cool in the pan on a wire rack for 20 minutes.
- Remove from cupcake tin and refrigerate for a couple hours until completely cooled.
- Enjoy!
- These will stay in an airtight container in your refrigerator for a couple days. You can also freeze them as well.