The key to enjoying a Key Lime Pie is to allot yourself a second helping. I always do because it is truly that delicious. I did not use eggs for this recipe because I wanted to cut down on my baking time and save myself a few calories and not feel guilty for eating the second piece.
Instead of a whole pie, I decided to get creative and make key lime tarts in heart and square shapes. The tarts were very simple to make. Preparation takes up most of your time in the kitchen, but once it is in the oven, it takes less than ten minutes to bake. Since I did not include eggs in this recipe, there is no need to worry about having to bake the key lime tarts longer than needed.
The crust was so easy to make. I only needed six graham crackers that I crushed up in my blender, two tablespoons of melted butter and sugar. It was so easy mixing these three ingredients to make the crust. Using the mini individual pans (heart and square shaped) saved me a lot of time in the kitchen too. After I pressed the crust into the little pans, I put them in my preheated oven at 375° F/190° C for 5 minutes. You will notice that the edges will start to turn brown first and that is usually a sign that the crust is ready. Take the pan out of the oven and let the crust cool for a few minutes.
The next step is to prepare your filling. I actually prepared my filling while the crust was in the oven. Once the crust was cooled, I poured the filling onto the top of the crust and put it into the oven. The next step is to prepare your filling. I actually prepared my filling while the crust was in the oven. Once the crust was cooled, I poured the filling onto the top of the crust and put it into the oven. I turned the temperature down to 350° F, instead of 375° F. Baking time for the filling? Only 7 minutes. I will say that everybody’s oven temperature is different. Yours may vary by a couple minutes more or less. Again, I did not use eggs for this recipe. The texture is not as fluffy but even more creamier. I like creamy and tangy together and I hope you do too.
Once the tarts were out of the oven, I let them cool for about ten minutes before placing them in the refrigerator to chill for about an hour. If it was a whole pie, then your chill time and of course, ingredients, would double. When the tarts were ready to eat, I decided to add some whip cream as a garnish and used a little lime zest for optics. YUM! YUM! One of the easiest recipes you can make and share if you do not eat all of these tarts yourself. I almost did. The pans I used were mini individual pans, so of course, I had to tell myself one tart was not enough to please my sweet tooth.
Enjoy this recipe because if you like limes like I do, you will enjoy every single bite of this easy, creamy, scrumptious dessert. Second helpings anyone?