Welcome! Subscribe now to view all shows. Login / Learn More
 

Bubba's Tiny Chocolate Key Lime Pies Recipe by Bubba Heirs

Easy Level
0 MIN Prep + Cook
30 tiny pies Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
30 tiny pies Servings
$ /Serving

Bubba's Tiny Chocolate Key Lime Pies Recipe by Bubba Heirs

Easy Level
0 MIN Prep + Cook
30 tiny pies Servings
$ /Serving

Ingredients

  • 1 1/2 sticks butter, melted, plus more for greasing pans
  • 2 cups chocolate wafer cookie crumbs
  • 3/4 cup sugar
  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup freshly squeezed key lime juice or juice of regular limes
  • 3 egg yolks, lightly beaten
  • 2 1 regular key limes or lime, zest finely grated
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/4 cup confectioners sugar
  • 1 pinch salt
  • milk chocolate, cut into curls, for garnish

Preparation

Preheat the oven to 325°. Lightly brush 30 cups of mini-muffin pans with melted butter. Fill the unused cups halfway up with water.

In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks. Bake for 8 to 10 minutes.

In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt. Spoon 1 even tablespoon of filling into each warm crust. Bake the pies until the filling is set, about 12 minutes.

Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature. Use a small offset spatula or butter knife to carefully unmold the pies from the pans. When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl. Store untopped pies, wrapped or in an airtight container, in the refrigerator.

Paula's Sweetened Whipped Cream:

In a medium bowl whip the cream and sugar together until soft peaks form.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

Preheat the oven to 325°. Lightly brush 30 cups of mini-muffin pans with melted butter. Fill the unused cups halfway up with water.

In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks. Bake for 8 to 10 minutes.

In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt. Spoon 1 even tablespoon of filling into each warm crust. Bake the pies until the filling is set, about 12 minutes.

Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature. Use a small offset spatula or butter knife to carefully unmold the pies from the pans. When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl. Store untopped pies, wrapped or in an airtight container, in the refrigerator.

Paula's Sweetened Whipped Cream:

In a medium bowl whip the cream and sugar together until soft peaks form.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product