Description
These Mini Key Lime Pies with Blackberry offer a refreshing and tangy dessert with a buttery graham cracker crust, creamy lime filling, and fresh blackberry topping. Perfect for gatherings or a delightful treat, these individual pies combine the tartness of key lime with the sweetness of condensed milk and the crunch of the fresh berries.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 2 tablespoons sugar
Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup freshly squeezed lime juice
- Zest of 2 limes
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
Topping and Garnish
- Fresh blackberries for topping
- Lime slices for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare Crust Mixture: In a small bowl, mix the graham cracker crumbs, melted butter, and sugar together until the consistency resembles wet sand, ensuring even coating.
- Form and Bake Crusts: Press the graham cracker mixture firmly and evenly into the bottoms of mini tart pans or a muffin tin to create the crust base. Bake for 10 minutes until set, then remove and let cool completely.
- Make Key Lime Filling: In a separate bowl, whisk together the sweetened condensed milk, freshly squeezed lime juice, lime zest, sour cream, and vanilla extract until the mixture is smooth and well combined.
- Fill Crusts: Spoon the filling into the cooled crusts, filling each almost to the top to allow setting during baking.
- Bake Filling: Bake the filled crusts for 8 to 10 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Refrigerate: Allow the pies to cool to room temperature on a wire rack, then refrigerate for at least 2 hours to ensure the filling fully sets and flavors meld.
- Add Toppings and Serve: Before serving, garnish each mini pie with fresh blackberries and a slice of lime for a beautiful presentation and added flavor contrast.
Notes
- Use fresh lime juice for the best authentic flavor.
- Ensure the crust is pressed firmly to avoid crumbling when serving.
- You can substitute blackberries with raspberries or blueberries as desired.
- Make ahead and store in the refrigerator for up to 2 days.
- Mini tart pans or muffin tins work equally well for forming the pies.
