Cool Lime Miniature Pies

Today was so hot and humid and I really do dislike baking during the hottest part of summer. I do not like to sweat...or as my grandmother used to say, "Girls don't sweat, they glisten". Well, I don't like to glisten, either. I still like to create yumilicious desserts, and one of my very, very favorites is my grandmother's Cool Lime Pie. It is so creamy, smooth, sweet and tart. No lie...this pie is just so refreshing that my taste buds are doing a line dance. I could eat the whole thing...really!

Now, this particular recipe is so quick. No baking! And it is ready to eat, nearly immediately. It is so summertime friendly. However, please note: These will have to be refrigerated! Taking them to an outdoor picnic and letting them set out on the table for hours, might not be ideal! Yet, if you have a way to keep them chilled the mini pies can be taken anywhere. Just put them in small containers and pull them out just before serving. Your friends and family will be patting your back, for sure!

So, here is how I thought of a way to make this pie, individual size, very portable, and easy to pack into a chilled medium insulated cooler.

The ingredients are the same for a single, traditional pie or made into six, seven, or eight individual, take-with-you-mini-pies.

Eat and Enjoy!


Ingredients for crust:

• Graham crackers - not the entire box, just one of the envelopes that has the nine
  
  
  rectangular crackers.
• 1/2 stick melted butter (do not use margarine as it is too watery). Salted or unsalted; does not matter.
• 1/4 cup powdered sugar

Ingredients for pie filling:

• 4 medium/large limes (not Key Limes) just regular limes. Wash the skins before slicing. Keep them at room temperature so they will give more juice.
• 1 can of sweetened condensed milk (not evaporated!) This is the really thick and sweet creamy milk.
• 1/2 pint heavy whipping cream
• 2 Tablespoons of powdered sugar

Additional Supplies & Equipment:

• 6 to 8 small plastic cocktail cups
• 2 Mixing bowls, medium
• Microwave safe bowl for melting butter
• Hand or stand mixer with whisk attachment
• Gallon size zipper style plastic bag
• Rolling pin (or a large plastic cup or wooden spoon)
• Rubber scraping spatula
• Sharp cutting knife
• Cutting board
• Lime/lemon squeezer or handheld juicer
• Strainer - to collect the seeds and some pulp
• and plastic spoons
• and plastic wrap
• rubber bands

Directions for Crust:

1. Melt the butter in the microwave. Be sure to use a microwave safe container and cover it with a paper towel or paper plate to prevent butter splatter.
2. In the gallon sized plastic zipper bag (be sure to zip it closed), using the rolling pin (or cup, or spoon) crush the 9 graham crackers into a sand-like size.
3. Open the plastic bag and add in the melted butter and sugar. Zip seal the bag and carefully mix it all together.
4. Scoop by the spoonfuls and evenly distribute the crumbs into the 6 to 8 cups. Use one empty cup to press down the crumbs firmly. Set aside.

Directions for Pie Filling:

1. Using the cutting board and sharp knife, slice each washed lime in half. 
2. Place the strainer over the top of one of the mixing bowls.
3. Using the lime press or hand juicer (you can also use a wooden spoon) squeeze out as much juice possible from all the limes. (approximately 3/4 cup to 1 cup or more of lime juice) Be sure to catch all the seeds. Pulp is okay to let go through the strainer.
4. Pour into the lime juice the opened can of sweetened condensed milk. Be sure to scrap as much out of the can as possible. It's a sin to not get all that yummy goodness out of the can. Now stir with a whisk or spoon until completely mixed. This will thicken as you stir. Set aside. (A chemical reaction will occur and as it sits, the mixture will get very thick...this is good!)
   
   
   
5. In a separate, clean, and dry mixing bowl, empty the 1/2 pint of heavy whipping cream.
6. Add in the 2 tablespoons of powdered sugar.Using the mixer, with whisk attachment; starting at the lowest speed, beat the heavy whipping cream and sugar until thick and stiff. It will look like beautiful and fluffy and thick!
7. Gently fold the whipped cream into the thickened lime and condensed milk mixture.
8. When completely combined (the mixture will get more liquidy, but this is normal. As it sits, it will again thicken up to a pudding consistency).
9. Gently, spoon the creamy pie filling evenly into the 6 to 8 cups that have filled graham cracker crumbs.
10. Cover each cup with a square of plastic wrap and a rubber band to hold the plastic wrap in place. 
11. Stick a spoon under the rubber band for each cup.
12. Place each cup in the fridge or in a  insulated cooler/ice chest filled with bagged ice cubes. Place cups in large gallon sized zipper plastic bags to prevent melted ice water from getting inside the cups.
13. Serve chilled and store any leftovers in the refrigerator for 4 days.

Finished Mini Pies

For a single 9 inch pie: 

1. Add in the prepared graham crust. Press down firmly on the bottom and up the sides.
2. Pour in the cream filling.
3. Cover and store in fridge.
4. Slice just before serving.
5. Garnish with some whipped cream, and a quartered graham cracker pressed into the pie wedge at an angle.