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Key Lime Pie-cakes

21 September 2008

(This post originally published here as part of the Whip It Up challenge.)

For the first time since joining the Whip It Up challenge, I think I am actually doing the suggested theme in the week it is suggested, but really, who doesn’t like to make dessert? I had this recipe for Key Lime pie floating around in my recipe box, ripped out of a magazine, sadly waiting to be whipped up. Last weekend I threw my first ever quasi-dinner party. I made Cafe Rio goodness FROM SCRATCH (for all ya’ll not familiar, that means slow-roasted Pork Barbacoa, Cilantro Rice, Creamy Tomatillo dressing, fresh Pico, and black beans. It was a blast, and I promise to post the recipe(s) on Friday for my final Whip It Up cooking adventure. Updated: Link Here) At any rate, with all this Mexican food, I wanted a dessert that would be small-ish, but absolutely fantastic. My solution? Key lime pie + baked in a cupcake tin and VIOLA! Pie-cakes! I switched out the graham cracker crust for vanilla wafers, and topped the whole thing with freshly whipped cream and a slice of lime. My mouth is actually watering just thinking about these. If anyone asks, I only had two. (If we’re being honest, I may or may not have eaten four.)

You know the drill, the recipe will be after the break; here’s the nitty gritties:

  • Total Prep-Time: 20 minutes (5 mins prep, 15 mins bake), let cool 1 hour, refrigerate until time to serve no more than 6 hours or so or they start to get soggy.
  • Was the recipe easy to follow: Ohmygoodness, yes. Easiest thing EVER!
  • Are the ingredients easy to find: Any grocery store, any season. This recipe made about 10 pie-cakes, I would definitely suggest making a double batch for a party. I my guests did not have nearly enough pie-cakes. I am listing a single batch recipe, which fits into a 9″ graham cracker pie-crust, ya know, if you’re interested.
  • Do you need special equipment: I love my lime juicer, but it is not required.
  • Does the end result taste delicious: Fantastic. Again, I ate “two.” This is a fancy-looking dessert with restaurant quality taste, and it takes absolutely no time and no skill. Highly recommended.

Key Lime Pie-cakes
Preheat oven to 350

4 egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup fresh squeezed lime juice (this was three full-size limes, I didn’t use key limes)
(You will also need one more lime for garnish, which I will discuss later)

Stir until smooth.

Crush about 20 Vanilla Wafers into large-ish pieces and layer into cupcake papers in cupcake tin. Pour about 1/3 cup of lime filling into each cup, make sure to cover all the pieces of cookie.

Bake for 15 minutes, let cool on rack for about an hour. Remove pie-cakes from pan and refrigerate (I put them on a cookie sheet on the bottom shelf so they wouldn’t get squooshed.) When ready to serve, top with a dollop of whipped cream (see recipe below). Slice the remaining lime very thin, then slice from the center to the rind and twist slightly for a whipped-cream topper. (This is much harder to explain than I thought…it’s pretty, it’s green, see the first picture of my pie-cakes if you are confused over what I’m trying to explain here.)

Whipped Cream
1 pint heavy whipping cream
2 TB powdered sugar (confectioner’s sugar)

Mix with an electric mixer, on high, until cream starts to peak and get thick. Use generously on pie-cakes, coffee, strawberries, peaches, whatever. This made just enough whipped cream for 10 pie-cakes, if you are going to double this recipe, double the whipped cream as well, no use having fabulous dessert and then having to be stingy with the whipped cream.

  1. 27 November 2008 6:40 pm

    You forgot the nitty gritties and the recipe on this one. I could likely figure it out quite easily, but I wanted to see how you did it.


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