This is a recipe my family has used for years.
Most of the Key Lime Pies you see out there are bright green. Well my mom is from Florida and she will be the first one to tell you that real, Florida Key Lime Pie is not green…its yellow.
There are a few different ways to make it, some recipes call for eggs and cream of tartar, but this is a simple version that is really quick and easy.
Super Simple Mini-Key Lime Pies
1 14 oz can of sweetened condensed milk
1/4 cup key lime juice (fresh or bottled)
1/2 pint Heavy whipping cream
Pie crust (pre-packaged or homemade. I make mine with 1/2 cup shortening, butter, or lard; 1 1/3 cups flour; 1/2 tsp. salt; and 3 Tbsp. cold water.)
Divide crust up into one inch balls. Press into tart pan. Bake at 425 degrees for 7 to 9 minutes, or until golden brown. Set aside to cool. When they are cool enough to touch, remove from tart pan and set on cooling rack or serving tray.
In a medium bowl mix sweetened condensed milk, and key lime juice until thick. Spoon into decorator bag, cut off tip, and squeeze into crust. (If you don’t have decorator bag, a ziploc bag works too.)
In a medium metal bowl, beat whipping cream until it has a whipped cream consistency. Be sure not to beat it too long or it will turn into butter. Just before it reaches right consistency, add enough sugar to sweeten it. Spoon into a clean decorator bag with coupler and tip, and put a dollop on each tart.
The tarts are now ready to eat! (Tip: these tarts are best served chilled.)
If you want to make this as a whole pie, just double the filling and the whipped topping.
Let me know how the turn out!