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Houston, TX
Just your atypical hispanic male living in the big city

Sunday, September 1, 2013

Key Lime Pie Tartlets

It's almost the end of summer and the end of enjoying the heat. NOT! Well in our area, its always hot and this recipe is refreshing while poolside. I have had this recipe years ago and make it sparingly. I am a stickler for anything authentic. For Key Lime Pie, I prefer it to be rather tart. With the addition of sour cream, it maintains the tart flavor that you find in Key Lime Pie.

For this simple recipe, I opted to make a double batch. I prefer to have it in single tartlets as people can enjoy their own individualized pie.
2 cups key lime juice (can be regular lime juice, but key lime juice is ideal)
2 (14-ounce) can sweetened condensed milk
1 cup sour cream
4 large eggs
24 small graham cracker crusts
8 ounces whipped topping

Preheat oven to 350 degrees F.

Blend key lime juice with the sweetened condensed milk.

Add the sour cream. Beat for about a minute when the mixture is blended well.
In a separate container, beat the eggs, then add to the key lime mixture and beat for 1 minute. 

Pour mixture into the graham cracker crust. 
Bake for 10 minutes. Make sure you cook half of them first. If you add all of the key lime tartlets at once, this would extend the cooking time. Remove from the oven and cool pie completely, about 1 hour. 

Top with whipped topping and put in freezer. 

Freeze at least 3 hours. Serve straight from freezer. You can add additional whipped cream to each tartlet and also freeze, but I prefer to add it after the fact.

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