4 ounces
full-fat brick cream cheese, softened to room temperature
4 large
egg yolks
one
14-ounce can of sweetened condensed milk
1/2 cup
key lime juice
Mini
graham cracker crust (store-bought!)
OPTIONAL:
Food coloring (green, red, and yellow)
RECIPE:
STEP ONE:
Preheat the oven to 350°F
STEP TWO:
In a large bowl with either a hand-held mixer or stand mixer, beat the cream
cheese until soft, 1-2 minutes
STEP
THREE: On medium-high speed, slowly mix in the egg yolks
STEP FOUR:
Continuing to mix on medium-high speed, add in the sweetened condensed milk,
followed by the lime juice
STEP FIVE:
If using food coloring, transfer the batter into smaller bowls —
For GREEN:
Add in 1-2 drops of green food coloring, until desired color is achieved
For
ORANGE: Add in 2 drops of red food coloring, followed by 12 drops of yellow
food coloring until the desired color is achieved
STEP SIX:
Evenly divide the batter between the graham cracker crusts
STEP
SEVEN: Place the crusts on an oven-safe pan and transfer to the oven, baking
for 14-15 minutes until the middle of the batters only slightly jiggle in the
middle.
STEP
EIGHT: Remove from the oven and let the pies cool at room temperature before
transferring to the refrigerator for a minimum of two hours
STEP NINE:
Remove pies from the refrigerator and serve with whipped cream, or decorate
accordingly. Baked pies can be stored in the refrigerator for up to one week!
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