Bubba's Tiny Chocolate Key Lime Pies
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Bake the pies until the filling is set, about 12 minutes
2
Preheat the oven to 325 degrees F
3
Lightly brush 30 cups of mini-muffin pans with melted butter
4
Fill the unused cups halfway up with water
5
In a medium bowl, combine the cookie crumbs, melted butter, and sugar
6
Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks
7
Bake for 8 to 10 minutes
8
In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt
9
Spoon 1 even tablespoon of filling into each warm crust
10
Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature
11
Use a small offset spatula or butter knife to carefully unmold the pies from the pans
12
When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl
13
Store untopped pies, wrapped or in an airtight container, in the refrigerator
14
In a medium bowl whip the cream and sugar together until soft peaks form