he recipe says to bake the crusts, but they were still super crumbly. I recommend chilling them instead – I had them in my freezer for about 10 minutes and it solidified them way better! 2) You can replace lime zest with finely chopped berries and lime juice with lemon juice to make lemon berry tarts. Add a touch of pink coloring for color 😁.
I liked it allot!! Maybe add a bit more butter to the crust next time but besides that it was really good! I used digestive biscuits instead of graham crackers and I also didn’t bake the crust but let it harden in the fridge for about 20 minutes. After that I added the filling, baked it and refrigerated it overnight. Will definitely make it again, delicious!
hese are actually AMAZING. l made them and I’m pretty young. They aren’t too hard at all! Kind of time consuming, though. I put them in the freezer rather than the fridge and only for an hour. Soooo good.
Definitely don’t bake the crust the first time, freeze for ten minutes before adding the filling. I made double crush and filling for 12 pies, but it was too much filling. If you want 12 I suggest only doubling the crust.
Used store bought pie crust. They come in a six pack. Works well. Cuts the recipe time in half. Just brushed the crust with butter before I added the raw custard.
Ingredients:
12 mini graham cracker crusts
3 cups sweetened condensed milk
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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.