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Miniature Key Lime Pies
6 to 7 whole graham crackers, crushed to fine crumbs
(about 3/4 cup)
1/4 cup sugar
3 tbsps. unsalted butter, melted
3 egg yolks
1 cup sweetened condensed milk
3/4 fresh Key Lime juice
Preheat oven to 200 degrees. Grease 12 2-inch tartlet pans.
In a medium bowl, mix the graham cracker crumbs with the sugar; add the melted butter and stir until the crumbs are well coated. Divide the crumb mixture evenly among the tartlet pans and press it firmly onto the bottom and sides of the pans to make a crust; arrange the pans on a baking sheet and set aside.
In bowl of an electric mixer, mix the egg yolks with the sweetened condensed milk on low speed for 5 minutes. Gradually add the Key Lime juice and continue mixing for another 5 minutes. Pour the mixture into the prepared tartlet shells and bake in the preheated oven for 12 to 15 minutes until firm but creamy. Let cool to room temperature, then refrigerate for at least 1 hour before serving.
Makes 12 tartlets.