Arkansas HVACR NewsMagazine May 2023

Unique Arkansas

Instructions

1. Preheat the oven to 350°. Line a regular size 12-cup muffin pan with 12 cupcake liners and set aside. (This made 17 for me) 2. In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter using a fork. Make sure it will hold together when pressed in cup liners. Use more or less butter as needed. 3. Measure & put in cake liners, two tablespoons of the graham cracker mixture into the bottom of each cupcake liner, and bake for 5 minutes. 4. While the crusts are baking, make the filling. Combine the 2 cans of condensed milk, key lime juice, and key lime zest in a large bowl. Whisk until the juice is thoroughly mixed. Add the egg yolks, and continue to whisk until the yolks are just combined. Do not over-mix the yolks. 5. Pour the pie filling into each cupcake liner until almost full, about 3 Tablespoons each (I use a large cookie scoop for this). 6. Bake the mini pies for 13-15 minutes or until the filling is completely set but not bubbling or brown. 7. Set the pies on a cooling rack for 1 hour, then cover (or place in an airtight container) and chill in the refrigerator for 3 hours, but overnight is best. 8. Carefully remove the cupcake liners from the pies, top with whipped cream and lime zest, and serve chilled. • For a tangier crust, swap out the graham cracker crumbs for gingersnaps. Or for a mild, sweet crust, use golden Oreos instead. • Storage: Store the pies in an airtight container in the refrigerator for up to 3 day s. • Freezer: Store the mini pies in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight before serving. I recommend freezing the pies before adding the whipped cream. • Keep a close eye on the pies while they are baking to make sure you don’t over bake them. You want to take them out of the oven before they start bubbling around the edges.

Notes