Want pie but don't want to turn on the oven? I give you these No Bake Key Lime Mini Pies with graham cracker crust. Pick yourself up some pre-made graham cracker pie molds and some key limes and we're already half way there.
This recipe has relatively few ingredients, all we need is:
- key lime juice and zest
- unsalted butter
That's it! We're going to be making the custard filling on the stove stop so we have more control over how it cooks and comes to temperature. You can do it in the oven but this way insures that we reach our desired 160°F for the perfect texture and doneness.
Start by putting together a double boiler and get the water to a simmer, not a boil. Whisk the whole eggs and egg yolks to get it going.
Next add in the sugar and incorporate completely.
Add a pinch of salt, the key lime juice, and a little key lime zest.
Now the fun begins...
This takes work, like a good bit of work. Its not hard work, but get ready to flex those biceps.
We need to keep whisking our custard mixture until we reach 160°F. This should take about 15-20 minutes and you must keep whisking!
Good job, the custard is at 160°F!
You made it, good job. Take the custard bowl off the heat and now incorporate the butter a cube at a time with the whisk. The butter adds silkiness to the texture of the custard and also thickens it up a bit.
Strain the custard with a fine mesh strainer to remove any small lumps there may have formed. Now we're ready to pour the custard into the mini graham pie shells.
Refrigerate the mini pies for at least 4 hours before serving.
Garnish with some vanilla yogurt (or whipped cream) and lime zest right before serving
These pies can be stored in the refrigerator for up to 4 days but who are we kidding, they aren't gonna be around in 4 days.
Watch the step by step No Bake Key Lime Mini Pies video below!Print
- ¾ cup sugar
- 1 tablespoon lime zest
- ½ cup key lime juice
- 4 whole eggs
- 2 egg yolks
- ¼ cup butter, cubed
- Over a double broiler, whisk all the ingredients together. Continue to whisk until your thermometer reaches 160°F.
- At 160°F, remove from heat and begin whisking in butter in pieces.
- Pour into pre-made mini pie shells, then refrigerate for a minimum of 4 hours.
- Garnish with key lime zest and whipped cream.