Muffin Tin Key Lime Pies Recipes

Steps:

• Line a 12-cup muffin tin with paper liners.
• Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
• Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
• Garnish with lime slices.

Steps:

• Preheat the oven to 325°F (170°C).
• Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
• Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
• Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
• Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
• Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
• Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
• Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
• Top the mini pies with whipped cream.
• Enjoy!

Steps:

• Heat oven to 350°F. Place foil muffin liner in each of 12 regular-size muffin cups. Spray liners with cooking spray.
• In medium bowl, mix graham cracker crumbs, granulated sugar and melted butter. Divide mixture evenly among cups; press into cups using bottom of glass. Bake 8 to 10 minutes or until firm; remove. Cool 5 minutes.
• Meanwhile, in large bowl, beat condensed milk and yolks with whisk. Stir in lime juice and 1 teaspoon of the lime peel. Divide mixture evenly among cups. Bake 9 to 11 minutes or until set. Cool completely in muffin pan on rack, then cover and refrigerate at least 2 hours but no longer than 12 hours.
• Just before serving, beat whipping cream in medium bowl with electric mixture 45 to 90 seconds or until it just holds soft peaks. Add powdered sugar and remaining 2 teaspoons lime peel; beat to stiff peaks, 30 to 60 seconds. Top pies with whipped cream mixture.

Steps:

• Preheat the oven to 350 degrees F. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.
• For the crust: Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and salt and pulse to combine. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Bake until browned and firm to the touch, about 10 minutes. Set aside while you prepare the filling. (If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)
• For the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. Add the condensed milk and lime juice and beat until combined. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Bake just until the filling has set, about 6 minutes. Place the pan on a wire rack to cool for about 30 minutes. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour.
• Just before serving, beat the cream, confectioners' sugar and vanilla in a large bowl with an electric mixer until soft peaks form. Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest.

Steps:

• Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
• Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
• Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
• Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
• Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
• Do Ahead
• Pies (without topping) can be made 2 weeks ahead; cover and freeze.

Steps:

• Preheat the oven to 350 degrees.
• Line a muffin pan with paper cups.
• In a large bowl, mix the flour, cornmeal, baking powder, baking soda and salt.
• In another bowl, combine the butter, sugar, lime zest, eggs and milk.
• Add to the dry ingredients and beat until blended.
• Fill the muffin tins thre-quarters full.
• Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in a muffin comes out clean.
• Remove the muffins from the pan and set aside for about two minutes.
• While still hot, dip the top of each muffin in the lime juice, then dip them in sugar.
• Place the muffins sugar-side up on a rack.
• As they cool, the sugar will form a crunchy topping.