Spring is here and what says warmer weather like citrius? Key lime pie sounded like the perfect dessert to compliment this warmer weather.
I decided to go with mini key lime pies because they are so adorable. I also think mini desserts are a great way to still enjoy dessert in a healthier way.
I found a great mini key lime pie recipe on a new blog, The Recipe Critic. She has some wonderful recipes. I tried to make it a little healthier and they came out great! They were also really easy and fun to make.
With the price of limes these days, this was not inexpensive dessert. It was worth it though and the recipe actually made a lot of mini pies (about 16).
The pies were aromatic, filling the apartment with a wonderful lime and cinnamon smell. The consistency was like a cheese cake. The flavor of the crust was sweet and cinnamony, which was a nice contrast to the zesty citrus taste of the pie filling. It is hard to eat just one!
- 3 cups or 8 ounces organic ginger snaps (I used gluten free and they worked well)
- 1/4 cup butter or earth balance
- 1/2 teaspoon cinnamon
- 1 cup of greek yogurt
- 1/2 cup fresh squeezed lime juice (this can be anywhere from 5 to 10 limes in my experience. It really depends on the quality of the limes).
- 1 tablespoon lime rind grated
- 1 can of organic sweetened condensed milk
- Place the ginger cookies in a food processor until they are finely ground.
- Add cinnamon and melted butter and pulse until well combined.
- Line a muffin tin with cupcake papers.
- Place a little over a tablespoon of crust mixture in each cupcake paper. Press down with the bottom of a drinking glass so that the crust mixture is firmly packed.
- Place this tray in the freezer.
- Grate the rind of a few limes until you get a tablespoon of lime rind.
- Squeeze the same limes and several more until you get 1/2 cup of lime juice.
- In a large bowl, combine the yogurt, lime juice, lime rind, and sweetened condensed milk. Mix with an electric mixer until well combined.
- Take the muffin tins out of the freezer. Add enough of the yogurt mixture to the top of each one so that it is just shy of the top of the muffin paper.
- Freeze for at least four hours.
- Let thaw for about 8 minutes before serving.