Everyone’s favorite key lime pie in bite-size form! Fisher® Pecans and cinnamon add a subtle flavor to the classic graham cracker crust and there’s plenty of fresh whipped cream on top. Feel free to substitute fresh lime juice if key limes are difficult to find.
Crust
3/4 cup
graham cracker crumbs
1/2 cup
Fisher® Pecan Halves, plus more for garnish
1/2 cup
granulated sugar
1/4 cup
(1/2 stick) butter, melted
1/2 teaspoon
ground cinnamon (optional)
Filling
1
egg
1 can
(14 ounces) sweetened condensed milk
1/2 cup
key lime juice
Topping
1
1/2 cup
sour cream
1/2 cup
plus 2 tablespoons powdered sugar
1 tablespoon
lime zest, plus more for garnish
2 cups
heavy cream
1 teaspoon
vanilla
Food Safety Instruction
DIRECTIONS
- For Crust: Heat oven to 350°F. Process ingredients in food processor until completely moistened. Press onto bottoms and up sides of 12-cup mini muffin pan.
- Bake 8-10 minutes or until firm. Cool completely in pan.
- For Filling: Heat oven to 325ºF. Whisk ingredients in medium bowl until well blended. Spoon into cooled crusts.
- Bake 10-15 minutes or until set. Cool, then refrigerate at least 2 hours.
- For Topping: Combine sour cream, 2 tablespoons powdered sugar and zest in small bowl. Spread over cooled tarts, smoothing tops.
- Beat cream in large bowl with electric mixer on high speed until soft peaks form. Add vanilla and remaining ½ cup powdered sugar. Beat until stiff peaks form. Dollop over tarts. Garnish with additional lime zest, nuts and lime wedges if desired.
