Key Lime Pie Tartlets~

Adapted from my friend, Lisa, at Parsley, Sage, Desserts and Line Drives


Crust:

8 tablespoons (1 stick) butter, melted

1 1/2 cups graham cracker crumbs

3 tablespoons sugar


Filling:

1 can (14 ounces) sweetened condensed milk

1/2 cup fresh lime juice (Key limes preferred)

1 teaspoon Key lime zest

1 teaspoon vanilla

2 eggs


Preheat oven to 325º. Mix together melted butter, graham cracker crumbs and sugar till well combined.  Pat crumbs on bottoms and sides of openings in a Lift and Serve Tart Squares Pan. Remaining crumbs can be pressed into 2 4-inch tart pans. Alternatively, press all crumbs into a 9 inch pie plate.


Chill for about 10 minutes then bake for 10-15 minutes till just golden. Cool.


Mix filling ingredients and pour into tart pan openings.  Raise oven temperature to 350º. Bake for about 12-15 minutes for tarts and 15-20 minutes for pie or till just barely set. Cool to room temperature, then chill before serving.


Serve with sweetened whip cream and  garnish with Key lime slices.

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