Do you have a lime tree in your garden which is in full bloom? Or do you have some limes left from your last cocktail party?  Or do you just want something refreshing with limes in it? Well, then I have this perfect recipe for you. No, I am not talking about limonade, I am talking about these  little  Key lime pies. At least 14 of them to be exact. Don’t worry, in respect of refreshmentthese little fellas are in no way inferior to limonade.

Key lime pies from above

Three key lime pies

These Key lime Pies are the little version of a much bigger Key lime pie which I already baked many  years before. To be honest, I don’t even know why I tried it out. Maybe it was due to those appetizing pictures which you can find en masse on the internet.Or it was due to my best friend who finished her trip in the USA and was craving this cake. It doesn’t matter. Both, the big pie and the small ones,  were are worth the effort.

Key lime pie on a tree stump

Close-up key lime pie

I used the original recipe from Sally’s Baking Addiction (which I like because it offers not only cups but mentions the grams as well) and changed it according to my needs. I didn’t use graham crackers, for instance. I don’t think we have such things back in Germany. Instead I used sweeter spritz biscuits:

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Refreshing Key lime pies
Prep Time 10-15 minutes
Cook Time 20 minutes
Passive Time about 3 hours
Servings
mini cakes
Ingredients
Prep Time 10-15 minutes
Cook Time 20 minutes
Passive Time about 3 hours
Servings
mini cakes
Ingredients
Instructions
  1. Crumble cookies with a fodd processor or by hand. Melt butter in a pot, add it to the cookie crumbles and mix until well combined.
  2. Line a cupcake tray with cupcake wrappers and fill them with the cookie mixture. Gently press it down and bake them for 5 minutes in a preheated oven (302 F|150°C).
  3. Stir the cream cheese until creamy then add the egg yolks and mix again. Juice the limes and add the juice together with the condensed milk (I filled the empty milk cans with the lime juice to get as much condensed milk as possible).
  4. Evenly spread the cream onto the cookie crusts (about 2 spoons will be enough for each mini cake) and bake them for another 15 minutes at the same temperature. After Let the cakes cool down completely before putting them into the fridge. They should stay there for about 3 hours (it is even better to leave them over night).
  5. Finally whip the whipping cream, fill it into a piping bag with your favorite tip and decorate the key lime pies. If you like, you can even sprinkle it with lime zests.
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Pssst! If you hide the mini cakes in your fridge, they taste even fresher the next morning. But you definitely have to hide them otherwise they won’t last till the next morning.

Key lime pie

Key lime pie from above

With this in mind,

When life gives you limes, make key lime pies.

three key lime pies