Bubbas Tiny Chocolate Key Lime Pies Recipes

INDIVIDUAL KEY LIME PIES

Steps:

• For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
• For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
• For the topping: Whip the cream with the sugar until stiff.
• To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.

MINI KEY LIME PIES WITH CINNAMON TOAST CRUNCH CRUST

Steps:

• To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse together the cereal, butter and brown sugar until crumbly. Pack about 1/4 cup of the crust mixture into each of six 5-inch mini pie plates and place on a baking sheet. Bake until the crusts are lightly toasted, about 10 minutes.
• To make the filling: While the crusts bake, whisk together the condensed milk, sour cream, lime zest and lime juice in a bowl. As soon as the crusts come out of the oven, carefully pour in the filling (about 1/2 cup in each) and place them back in the oven. Bake until the filling starts to set, about 10 minutes. Carefully remove the pies from the oven and let cool to room temperature, then refrigerate until chilled all the way through, at least 1 hour, though overnight is best.
• To make the whipped cream: Combine the heavy cream, confectioners? sugar, vanilla and lime zest in a bowl and beat with a whisk or an electric mixer until the heavy cream forms soft peaks when the whisk is lifted out of the bowl, about 4 minutes. (Or use a stand mixer with the whisk attachment?this will make things go much faster, so watch it carefully.) Spoon the whipped cream on top of the pies and top with more lime zest.

BUBBA'S TINY CHOCOLATE KEY LIME PIES

Steps:

• Preheat the oven to 325 degrees F. Lightly brush 30 cups of mini-muffin pans with melted butter. Fill the unused cups halfway up with water.
• In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Press about 1 tablespoon of the cookie mixture into each mini-muffin cup, making sure there are no cracks. Bake for 8 to 10 minutes.
• In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, vanilla extract and salt. Spoon 1 even tablespoon of filling into each warm crust. Bake the pies until the filling is set, about 12 minutes.
• Transfer the muffin pans to a cooling rack and let stand for 20 minutes at room temperature. Use a small offset spatula or butter knife to carefully unmold the pies from the pans. When the pies are completely cool, top each with a dollop of whipped cream and decorate with a milk chocolate curl. Store untopped pies, wrapped or in an airtight container, in the refrigerator.
• In a medium bowl whip the cream and sugar together until soft peaks form.

UNCLE BUBBA'S KEY LIME PIE RECIPE

Steps:

• Preheat oven to 325, Lightly grease a 9-inch deep-dish pie plate. In a medium bowl, combine graham cracker crumbs, sugar, and almonds. Pour in melted clarified butter (gently heat butter until melted. Once butter has separated, use a spoon to remove white foam from the top. Carefully pour off golden liquid, leaving behind milky solids without mixing back into butter. Discard solids. About three fourths of the original amount will remain. Clarified butter is ready to use)and mix well. Gently press in bottom and up sides of prepared pie plate. In a medium bowl, combine condensed milk, egg yolks, store bought juice, zest, fresh key lime juice and vanilla extract; stirring to mix well. Evenly spoon mixture into pie crust. Bake for 30 mins. or until set. Let stand at room temperature for 30 mins. Refrigerate until ready to serve.

TEENY-TINY CHOCOLATE CREAM PIES

Steps:

• Make the mousse: Gently bring the cream, chocolate and a pinch of salt to a simmer in a small saucepan over medium-low heat, stirring constantly, until all the chocolate is melted. Transfer the mixture to a large metal bowl, let cool to room temperature, then refrigerate to chill, about 15 minutes. Beat with an electric mixer on medium-high until light and airy and stiff peaks form. Transfer to a pastry bag fitted with a round pastry tip.
• Lay the cookies out on a baking sheet. Starting at the edge of each cookie but leaving just a small border, pipe spirals of mousse to cover the cookie.
• Make the meringue: Rinse and dry the pastry bag, and fit it with a star tip. Put the eggs whites, cream of tartar and a large pinch of salt in a large bowl, and beat with an electric mixer on medium-high until foamy. While continuing to beat, add the sugar, 1 tablespoon at a time, until it is all added and there are glossy, stiff peaks. Transfer the meringue to the pastry bag, and pipe in spirals as with the mousse, to completely cover the mousse.
• Preheat the broiler, and broil the pies until the meringue is lightly toasted, turning the baking sheet as needed (watch carefully, burning can happen quickly!). Or use a kitchen torch to toast the meringue. Serve right away, or refrigerate for up to 2 hours.