Mini Key Limes Pies.

Mini Key Lime PiesI’ve been dreaming of the Florida Keys. Because we’ve been dealing with this.

Cape CodFull disclosure – I cannot complain too much about this frigid, record breaking snowy weather, because Adrian and I did escape to the Keys for a week back in February to visit my parents. So we missed one of the 15 or so major snowstorms. And we’ve been dreaming of the sun, sand and surf ever since we stepped foot back in the Northeast. Yes it’s been cold and snowy, but the most frustrating part for us has been the snow-covered sidewalks that interfere with our daily runs and walks and make for a treacherous workout.

Anyhow, while dreaming of the Keys, it only seemed appropriate to make a Key Lime pie to bring a little bit of sunshine, freshness and brightness to our Cape Cod abode. And because my mom had gotten us two adorable, creamy and perfectly citrusly mini Key Lime Pies from the local gourmet shoppe while in the Keys, I wanted to go the mini route as well. This way we could freeze the pies we didn’t devour on day 1.

Mini Key Lime PiesThese Mini Key Lime Pies are really simple, partly because the filling is partially made for you using one of my favorite Chobani flavors: Key Lime Blended.

Don’t skip the lime zest or lime juice – you need it to make the pies come to life. If you can’t find key limes, regular limes will do.

Mini Key Lime PiesHere’s how to make these Mini Key Lime Pies:

Mini Key Lime Pies

Serves: 12

Time: 40 minutes + 2 hours refrigeration time

Ingredients:

Crust:

  • 5 dates, pitted
  • 7 sheets honey graham crackers (just less than 1 sleeve)
  • 3 Tbs coconut oil, melted or unsalted butter
  • 1 tsp vanilla extract
  • Pinch salt

Filling:

Topping:

  • 3/4 cup whipping cream
  • 1 Tbsp powdered sugar
  • Lime zest from 4 key limes or from 1 lime

Directions:

Preheat oven to 375. Pulse dates in a food processor, until finely chopped. Add graham crackers, salt, vanilla and melted coconut oil and process until crumbly. Place muffin liners in a mini muffin tin (holds 12 mini muffins) and spray with non-fat cooking spray. Spoon the crust mixture evenly into each muffin basin and press down to form a crust.  Bake for approximately 10 minutes or until lightly browned. Remove from oven and set aside. Reduce heat to 350. Meanwhile beat together eggs then add yogurt, vanilla, salt and key lime juice and mix until combined. Add filling evenly to pie crusts. Bake for 20 minutes, or until mini pies are just set. Remove from oven and let cool. Refrigerate mini pies for at least 2 hours or overnight. When ready to serve, remove from refrigerator. Beat whipping cream and sugar in a chilled bowl until soft peaks form. Place a dollop of whipped cream atop each mini key lime pie and top each with a sprinkle of lime zest. Serve.