Frozen Mini Blueberry Key Lime Pies Recipes

FROZEN KEY LIME DELIGHT

Steps:

• Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack., Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled., Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions., Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.

FROZEN KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
• For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
• For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

BLUEBERRY MINI PIES

Steps:

• Preheat oven to 375 degrees.
• If you decide to make your own mini-pie shapes: on a surface covered with flour, roll out your
• pie crust. Cut out 2-inch circles (with a cookie cutter) of the rolled-out dough and place each pie
• circle in a muffin tin.
• In a medium-sized bowl, mix blueberries, cornstarch, sugar, and lemon. Fill each pie crust with
• your blueberry mixture and dot it with butter.
• Bake for about 15 to 18 minutes or until pie crust is golden. Be sure the pies are cool and set
• before taking them out of the muffin tin.

MINI KEY LIME PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C).
• Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
• Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
• Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
• Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
• Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
• Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
• Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
• Top the mini pies with whipped cream.
• Enjoy!

FROZEN MINI BLUEBERRY KEY LIME PIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 12-cup standard-size muffin tin with paper liners.
• Place graham crackers in a gallon-size zip bag and seal. Using a sturdy glass or a rolling pin, crush until they're crumb consistency. Pour into a medium bowl and add the sugar. Stir to combine. Pour in the melted butter. Stir until combined. Add one heaping tablespoonful to each muffin cup. Using your clean fingers or the bottom of a small glass, press the crumbs firmly into the bottom of the cup.
• Bake crusts for about 4 minutes, until the crust has hardened a bit. Remove from oven and set aside to cool completely. I'm usually impatient and let them sit on the counter for about 5 minutes then off to the freezer for another 5 minutes to finish cooling.
• To the pitcher of a high-speed blender, add cashews, lime zest, lime juice, avocado, coconut cream, and 1/2 cup agave nectar. Puree until completely smooth, 1-2 minutes. Taste and add additional agave nectar until the filling has reached the sweet/tart balance that you prefer.
• Remove 1/2 cup of the filling and set aside.
• Divide remaining filling among the cups and shake a bit to level them.
• Add the 1/2 cup reserved filling back to the blender along with the 3/4 cup blueberries. Puree, scraping the sides if needed, until smooth.
• Pour a bit of the blueberry filling on top of each mini pie. Use a toothpick to swirl the blueberry top over the key lime filling.
• Transfer to freezer. Freeze for at least 4 hours, or until firm.
• To serve, remove tin from freezer and let sit for 10 minutes. Carefully use a butter knife to pry the mini pies out of the tin. Peel off the liner and set on your serving tray or plates. Garnish as desired and serve at once.

FROZEN KEY LIME PIE

Steps:

• In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth. Spoon the mixture into graham cracker crust and smooth the surface with a spatula.
• Set in the freezer until firm, about 30 minutes. Sprinkle lime zest over the top before serving.