The other week we finally made it on our beach vacation to the Outer Banks! It was my husband’s 30th birthday so we were there along with his parents and an uninvited guest… Hermine. Perhaps she crashed a party of yours as well?
When we heard she was coming, we started thinking- it was either stay on vacation with rain and relax or go home to rain and get back to the grind. We decided it might be nice to be stuck inside with nothing to do!
Because we had planned to grill and eat out, we decided to go to one of those schmancy grocery stores. We all stocked up on our favorites- Milk for Landon, some yummy chocolate for Mommy, and some beer for Daddy.
It was when I was earning my wife of the year award and waddling my pregnant self over to get limes for my husband’s Corona’s that I saw the cutest little key limes in the world.
Of course I’ve heard of key limes, had the pie, sung the Kenny Chesney song, but I’m not sure I’ve ever seen one of the little cuties in person! I had to grab a bag, and luckily there was a recipe on the back for a pie so I had a reason to buy them.
When we returned home, we had a summer party at a friend’s house, so no better time to make a super summer-y dish. I remembered I had a tiny pie tins from our local Amish Market to use so of course what better compliment to tiny limes than tiny dishes!
This was such a fun recipe to make and had lots of steps Landon could assist with.
Preheat your oven to 350 and begin!
First we took a sleeve of graham crackers from the S’more’s I didn’t get to have (so sad!), threw them in a Ziploc bag, and had Landon mash them up with a crab mallet. If you don’t have an eager helper, a food processor would be quicker and less noisy, just not as cute. If you are Gluten-Free, try some from Pamela’s. http://www.pamelasproducts.com/products/graham-crackers-gluten-free/
Mix with 2 tablespoons of white granulated sugar and 5 tablespoons of butter. Swipe the bottoms of the pie tins with a stick of butter and then push the graham cracker mixture against the tin.
I placed the mini tins on a baking sheet for ease and put them in the oven for about 10 minutes.
While those are baking, go ahead and separate the yolks of 4 large eggs. This is definitely a Mommy job, and I find it easiest to crack the egg in half and siphon the egg back and forth over a measuring cup until just the yolk is only left in the shell.
Have your helper whisk the yolks and slowly add the condensed milk. Zest a tablespoon of zest from the lime to the mixture.
Over a measuring cup, cut your key limes in half and squeeze the juice out. They are so tiny, I didn’t bother getting my juicer out… just squeeze. It took me about 10 limes to reach the two-thirds cup i needed.
Mix the lime juice in with the egg, milk, and zest mixture. By now your crust is more than likely done, so pull them out and spoon the filling mixture onto the crust.
Place them back into the oven for about 15 minutes.
Allow them to chill and add whipped cream topping before serving chilled. Yum!
How’s that for a last taste of summer!