Mini Key Lime Pies


Nine years ago, I weighed about 50 lbs more than I do now.  That’s 15 pounds less than my 5-year old.  Then I lost a bunch of weight, largely propelled by lots of back handed compliments like, “You’d be pretty if you weren’t so fat.” My personal favorite was “How far along ARE you?”  A question my Auntie Precy repeatedly asked me despite being well aware of the fact that I was 19 and single at the time.  But whatever.  By the way, my secret was not eating carbs for like 2 years.  I’ve since gained about 12 pounds of it back (after 9 years, not bad!) but at least I weigh less than a baby pachyderm.

Since then, I’ve reintroduced carbs back into my diet and learned that which has eluded me nearly all of my childhood and adult life: portion control.  That’s why I like to make shrink down food to cute, Lilliputian sizes.


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Zest the key limes before you juice them

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Squeezing key limes by hand is like seeding strawberries–invest in one of these

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..and one of these…they call them tampers.



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Cute, aren’t they?

*The original recipe called for 2 cans of condensed milk but I couldn’t quite bring myself to adding that second can (see intro above).  So, it came out a little tart, but nothing that a little dusting of powdered sugar couldn’t fix.

Mini Key Lime Pies

12 squares (1 1/3 package) of graham crackers, pulverized in your foodprocessor
3 T Sugar
3/4 stick butter (about 1/3 cup)
3 egg whites beaten
1 (14 oz) cans sweetened condensed milk
3/4 cup lime juice (about 20 limes)
1 T Lime zest
1/2 c sour cream


  • Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner, pressed down
  • Bake at 350 degrees for 7 minutes then set aside
  • Mix together egg whites, condensed milk, lime juice, lime zest, and sour cream
  • Use ice cream scoop to evenly fill lined muffin tins 3/4 way full
  • Bake for 12-15 minutes and cool.
  • Keep overnight in the fridge if you prefer to set fully

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