Description
These delightful mini Key Lime Meringue Impossible Pies are the perfect balance of tart and sweet, with a creamy key lime filling nestled in a buttery crust and topped with a fluffy, toasted meringue. Ideal for parties, special occasions, or simply a delightful treat.
Ingredients
- For the Crust:
- 1 refrigerated pie crust (or homemade equivalent)
- Mini tart pans or muffin tin liners
- For the Key Lime Filling:
- ¾ cup key lime juice (freshly squeezed or bottled)
- 1 tablespoon lime zest
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- For the Meringue:
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
Preparation
- Step 1: Preheat oven to 350°F (175°C). Prepare your mini tart pans or muffin tin by lightly greasing them, or using muffin tin liners.
- Step 2: Roll out the pie crust on a lightly floured surface. Using a cookie cutter or knife, cut out circles slightly larger than the diameter of your tart pans or muffin cups.
- Step 3: Gently press the pastry circles into the base and up the sides of each tart pan or muffin cup. Trim any excess dough from the edges. Prick the bottom of each crust lightly with a fork to prevent it from puffing up during baking.
- Step 4: Bake the crusts for 8–10 minutes, or until they are lightly golden brown. Remove from the oven and let them cool completely.
- Step 5: In a medium bowl, whisk together the key lime juice, lime zest, sweetened condensed milk, and egg yolks until the mixture is smooth and well combined.
- Step 6: Pour the key lime filling evenly into the pre-baked and cooled crusts, filling each one almost to the top.
- Step 7: Bake the pies in the preheated oven for 10–12 minutes, or until the filling is just set. The center should still have a slight jiggle.
- Step 8: Remove the pies from the oven and let them cool completely on a wire rack. Once cooled, refrigerate for at least 1 hour to allow the filling to firm up.
- Step 9: In a clean, grease-free bowl, beat the egg whites and cream of tartar together using an electric mixer until soft peaks form.
- Step 10: Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
- Step 11: Beat in the vanilla extract.
- Step 12: Transfer the meringue to a piping bag fitted with a decorative tip, or simply use a spoon. Pipe or spoon the meringue onto the chilled pies, creating swirls or peaks.
- Step 13: Toast the meringue using a kitchen torch, moving the flame evenly over the surface until the meringue is golden brown. Alternatively, you can broil the pies in the oven for 30–60 seconds, watching very closely to prevent burning.
- Step 14: Serve immediately or chill for later.
Why You’ll Love This Recipe
These Baby Key Lime Meringue Impossible Pies are incredibly easy to make and deliver a burst of tropical flavor in every bite. The combination of the tangy key lime filling and the sweet, airy meringue is simply irresistible. Plus, they’re perfectly portioned for individual servings, making them ideal for entertaining or a special treat.
Serving Suggestions
- Chill the pies for 1–2 hours for a firmer texture.
- Garnish with a sprinkle of lime zest or a few fresh mint leaves for added color and freshness.
- Serve with a small dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Pair with a refreshing glass of lemonade or iced tea.
Tips
- Use fresh key lime juice for the best flavor. If fresh key limes are not available, bottled key lime juice is a good substitute.
- Make sure your mixing bowl and beaters are completely clean and grease-free when making the meringue, as any trace of fat can prevent the egg whites from whipping properly.
- For perfect meringue swirls, use a piping bag fitted with a star tip.
- Torch the meringue just before serving for the most dramatic effect and the best texture.
- Store any leftover pies in the refrigerator for up to 2 days.
Preparation Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: Approximately 1 hour 45 minutes
Nutrition Information
- (Per pie, approximate)
- Calories: 180 kcal
- Protein: 3g
- Sodium: 60mg
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Sugars: 21g
Conclusion
These Baby Key Lime Meringue Impossible Pies are a delightful treat that’s sure to impress. With their perfect balance of tartness and sweetness, they’re a crowd-pleaser for any occasion. Enjoy the process of making them and savor every bite!
Questions and Answers
Q1: Can I use regular limes instead of key limes?
A: While key limes offer a unique flavor, regular limes can be used as a substitute. Keep in mind that regular limes are less tart and have a slightly different flavor profile, so the overall taste of the pie will be altered.
Q2: How do I prevent the meringue from weeping?
A: To prevent weeping meringue, make sure to beat the egg whites to stiff peaks and add the sugar gradually. Also, ensure that the meringue completely covers the filling, sealing it to the crust. Toasting the meringue right before serving also helps.
Q3: Can I make these pies ahead of time?
A: Yes, you can make the crusts and filling ahead of time and store them separately in the refrigerator. Assemble the pies and add the meringue just before serving for the best results.
Q4: What’s the best way to store leftover pies?
A: Store leftover pies in an airtight container in the refrigerator for up to 2 days. The meringue may soften slightly over time.
Q5: Can I freeze these pies?
A: It’s not recommended to freeze these pies, as the meringue can become watery and the texture of the filling may change. They are best enjoyed fresh.
