Mini Key Lime Pies

Chris passed his CFA Level 1 exam, and the only way I know to celebrate is to bake something. I mean, its not like you get a man flowers right? So I whipped up these little guys in about 30 minutes. They take no time at all and they are really good. Only 5 ingredients? Can't beat that. I got the recipe from Joe's Stone Crabs. Joe's is a famous restaurant down in Miami that Chris is obsessed with. I've only been to the one in Vegas, but they sell these special crabs a few times per year. Anyway, one year I shipped the crabs up and spotted this delicious recipe. Its been my go-to recipe for key lime pie ever since. 


Ingredients
Graham cracker crust (or mini ones like I use from Keebler... the recipe will make about 8 mini's so you have to buy 2 packages of 6, but they save well when kept in a tupperware) (or make your own!)
3 egg yolks
1 1/2 tsp of lime zest (about 1-2 limes depending on size)
1 can (14 oz.) sweetened condensed milk
2/3 cup of lime juice (I use key lime juice from Nellie and Joe's I get it at the regular grocery store) 


1. Using a hand mixer, beat the egg yolks and lime zest on a high speed for about 5 minutes until fluffy. (It won't be dramatically fluffier, but just more airy)
2. Slowly add the condensed milk to the bowl and continue to beat for about 3-4 minutes until thicker.
3. Lower the speed of the mixer to medium and add the lime juice, only mixing until combined (30 seconds). 
4. Fill the crust
5. Bake for 10 minutes on 350 or until the filling has just set. 
6. Place pies into the freezer for 15-20 minutes (or longer... just defrost for about 10 minutes before eating)


Hello little bites of heaven! So yummy and perfect for portion control.