Bite-Size Oreo® Key Lime Pies

The weather has been warming up and I've been craving fresh fruit! We don't have abundant Trader Joes or Whole Foods like I had living in the Northwest, but we do have a nice little place for fresh produce. It also has a good amount of organic and specialty foods. We shopped there a lot when my husband was on a gluten-free diet. Anyways, it's been a while since we've headed that way, so today I totally stocked up. We bought bananas, limes, key limes, strawberries, blueberries, grapes, oranges, cuties, and apples. My mother would be so proud!

I sadly woke up to find the weather no longer in the 70s:

 Dang Utah weather... but I'm still excited for all my fruit! I've never had key lime pie, but key limes were 10 for $1.00 and given how much I love lemons and limes, I figured key lime pie couldn't be a mistake. This version even has an Oreo crust :-) It makes a wonderful flavor combination!





 

Adapted from Graces Sweet Life 

Left: Lime                       Right: Key Lime

 

Oreo® Crust

• 32 Oreo® cookies, finely crushed
• 7 tablespoons unsalted butter, melted

Key Lime Filling

• 5 large egg yolks
• 1¾-cup sweetened condensed milk
• ½-cup freshly squeezed key lime juice (I used a juicer and needed 10 key limes)

Topping (not pictured)

• Sweetened Whipped Cream (I used whipping cream, key lime juice plus zest, & powdered sugar)
• Confectioners’ sugar
• Zest from 1 Key Lime, for garnish
• Candied Limes (directions below)

 

Oreo® Crust

Preheat oven to 350° F.  Grease mini-muffin tins, set aside.
In a food processor or blender, pulse Oreo® cookies until finely ground.
Add the melted butter and process to moisten.
Spoon mixture into mini-muffin tins. Pat cookie mixture into each pan, pressing firmly into bottom and side of each pan (I used this wooden tart shaper from Pampered Chef).

Place the in the oven and bake for 10 minutes. Transfer tins to a wire rack to cool completely before filling. I noticed my crusts had lost some of their shape, so I used the tart shaper on them again before they cooled. I made some in a silicone pan and some in a metal pan. The metal pan made for prettier pies, but the ones in the silicone pan were much easier to remove at the end.

Key Lime Filling

Preheat oven to 350° F. In a medium-sized bowl, whisk together the egg yolks and sweetened condensed milk. Gradually add the key lime juice, whisking to combine.
Pour into the individual, prepared, cooled crusts (evenly dividing key lime mixture).

Transfer tins  to oven and bake pies until the center of each pie is set but still quivers when the tin is nudged, about 10 minutes.

Transfer tins to a wire rack to cool completely. Chill for a few hours before serving.

Serving Oreo® Key Lime Pie

Shortly before serving, prepare sweetened whipped cream.  Spoon or pipe some sweetened whipped cream onto each pie.  Dust with confectioners’ sugar and garnish with key lime zest or candied limes. Serve immediately.    Enjoy! Warning: you will probably eat too many. Bite-size portions are just so cute and don't make you feel guilty eating just one more...   To make candied key limes:Slice limes into thin rounds, blanch in a pot of boiling water for 2 min & drain.In the same pot, combine 1 cup water & 1 cup sugar. Bring to a simmer & add lime slices. Simmer for 10-15 min, until white pith of limes looks translucent (May take longer if pith is especially thick or dense).  Drain & spread out on a cooling rack to dry for at least 1 hour.  Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).