When summer rolls around, I always start to get in the mood for foods made with lime. In fact, I’ve got 5 more lime recipes lined up to share here between now and the end of August. Hope you guys like lime as much as I do!

These mini lime pies are perfect. They’re so much easier than making a full pie, they’re less guilt-inducing, since they’re small, and they still taste just like a classic key lime pie. One note: some of my pies ended up sticking a bit in the muffin pan, so I think next time I’ll skip the muffin liners all together, and just spray the tin with cooking spray.

Printable Recipe
Makes 24 pies

ingredients:
20 cinnamon graham cracker squares (total of 5 crackers, each with 4 squares per cracker)
2 tbsp sugar
4 tbsp butter
2 egg yolks
1 can sweetened condensed milk
1/2 cup fresh lime juice (about 3 limes)
2 tsp grated lime zest
whipped topping
additional zest for garnish

instructions:
Put the graham crackers in a plastic zip bag and break until finely crushed.

Put the graham cracker crumbs, sugar, and butter in a skillet and stir/toast over medium heat until the butter is melted and the mixture smells nutty.

Divide the crumbs between the cups of a mini muffin tin (lined with baking cups or sprayed with cooking spray), and use fingers to press down firmly.

In a bowl or 2-cup glass measuring cup, whisk together the egg yolks, sweetened condensed milk, lime juice, and zest until well blended.

Divide the lime mixture between the crumb-lined cups.

Bake at 350 for 15-20 minutes or until the tops are set. Cool on a wire rack, and then refrigerate until completely chilled.

Top with whipped topping before serving and garnish with additional lime zest.

Enjoy!

Adapted from Petite Sweets

What’s your favorite thing to eat during the summer?