mini key lime pies with sour cream topping

How To Make mini key lime pies with sour cream topping

• 1

  Preheat oven to 350. Line muffin pan with 18 liners.
• 2

  Mix cracker crumbs, melted butter and sugar until combined. Divide crumbs among 18 liners and press down compactly. Bake for 5 minutes and remove from oven.
• 3

  Beat cream cheese on hi until smooth for about one minute, beat in egg yolks on med hi, scraping down sides as needed; then on hi add in condensed milk, lime juice until combined. Stir in zest.
• 4

  Divide filling among crusts. Bale 12-13 minutes. Remove from oven.
• 5

  Turn oven to 450.
• 6

  Whisk sour cream, sugar, salt for topping together and spread over pies.
• 7

  Bake pies for 5 minutes. Topping will be loose, but will set up as pies chill.
• 8

  Remove from oven and cook in pan at room temperature on rack. When cooled put pies in refrigerator for at least two hours and up to one day.
• 9

  Before serving, garnish with zest if desired.
• 10

  Serve chilled. PIes can be frozen. Thaw overnight in refrigerator before serving.
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