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

Easy Level
0 MIN Prep + Cook
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.

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