Mini Key Lime Pies

Happy Pi Day! We have these cute Mini Key Lime Pies for you to celebrate your Pi Day.

This is a triple-duty dessert for this time of year. First of all, it’s green, so it can be used as a St. Patrick’s Day dessert. Second, it’s pie. Pi day (3.14) is March 14, so you can make this for your pi day pie. And third, it would make a fantastic Easter dessert. I love citrus all year long, but I think it’s particularly appropriate in the Spring.

This pie is so creamy and smooth and it definitely packs a punch of lime.

You know those little foil pie tins that store bought pot pies used to come in? We have empty ones for sale! Not only could you make single serving pot pies to freeze for a quick and easy last minute lunch or dinner, but you can also make single serving dessert pies.

They would be great to give as gifts. Or slice them up and serve them as refreshments at your next gathering.

Mini Key Lime Pies

For the Crust

1 cup graham cracker crumbs
2 T sugar
1/4 cup butter, melted

Combine all ingredients.

Divide into three mini pot pie tins and press lightly up the sides and on the bottom.

Bake at 350° F for 5 minutes. Allow to cool.

For the Filling

2 egg yolks
1/2 cup key lime juice (regular lime juice will work too)
1 (14 oz.) can sweetened condensed milk
5-10 drops lime essential oil (optional) flavor oil for a replacement

In a medium bowl, beat 2 eggs yolks. Add condensed milk, key lime juice and zest. Blend together.

Pour filling in crust and bake for 15 minutes.

Refrigerate pie overnight before serving to let set.

Top with sweetened whipped cream and lime zest.

Save

Galaktoboureko (Greek Custard Pie)

Galaktoboureko is a traditional Greek dessert.  It’s a combination of a semolina-based custard and flaky phyllo dough that is baked to perfection then drenched with a lemon infused syrup.

Galaktoboureko got its name from a combination of Greek and Turkish words. Gala means milk in Greek and bourek means pie or pastry in Turkish.

Don’t let this recipe intimidate you.  There are a few steps and takes a bit of time, but it really is easy to make.  And it’s definitely worth it.  It’s definitely a dessert you’ll want to make more than once.

Serve it at room temperature and allow the lemon infused syrup to be absorbed by the pastry. It can also be served with ice cream.

Save