These were good! I was worried the graham cracker crust would be crumbly so I used storebought mini graham cracker crusts instead and they worked very well! I cooked mine slightly longer than the video said to and mine turned out great. Nice key lime flavor.
Spray non stick spray into the pan before you press your crusts in I pressed the crusts into the pan realized it was going to stick to the pan because I didn’t put something there to make it not stick and so for the last few I had to do I put a non stick spray and those crusts came out perfect while the others that didn’t have the spray stick to the pan
Ingredients:
12 mini graham cracker crusts
3 cups sweetened condensed milk
1 cup sour cream
1 cup freshly squeezed Key lime juice
3 tablespoons grated Key lime zest
2 fresh Key limes, thinly sliced
1 (7 ounce) can whipped cream topping
Directions:
Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth.
Pour the filling into the graham cracker crusts, filling to the top.
Bake in the preheated oven until hot, 5 to 8 minutes.
Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
source :MainlySouthernRecipes.
