As all you long-time readers know, we absolutely love limes around here. You’ll also probably know that Brazilian Lemonade is my favorite drink in the whole world. So yeah, this key lime pie (and tarts, if you prefer)? It’s pretty much Brazilian Lemonade as a pie. The pie itself only has 4 ingredients and is truly one of the easiest desserts I know how to make, so between that and the fact that it’s my favorite drink in pie form, I don’t think things get better than that.
- They’re cute.
- Who doesn’t want their very own mini pie?
- You get more out of the recipe (10 tarts as opposed to 8 slices of pie).
- The mess is completely self-contained; you don’t need plates or a pie server.
- Double the recipe, pop a whole slew of these onto a baking sheet, and you have enough tarts for a party in just a few minutes.
- I must be held accountable at the end of the day for any and all empty tart tins. There are no slivers of pie mysteriously disappearing throughout the day.
You’ll need 5 egg yolks (if you need help separating your eggs, large cookie scoop), a can of sweetened condensed milk (I’m all for generics most of the time, but most generic sweetened condensed milks I’ve found are a little gritty, so I always spring for the name brand), and some freshly squeezed lime juice (key limes if you have the patience for those tiny little things…I do not, so I just look for small, thin-skinned limes that spring back when I press them.)
large pie instructions
This is the best Key Lime Pie we’ve ever eaten and it only has 4 ingredients! One of the easiest make-ahead desserts you can make!
Preheat oven to 350. In a medium bowl, combine egg yolks, sweetened condensed milk, and lime juice. Distribute evenly among graham cracker crusts (I used my cookie scoop to make sure things were equal). Place tart pans on a baking sheet and bake in preheated oven 10-11 minutes. Remove from oven and allow to cool to room temperature, then chill in fridge until ready to serve.