KEY LIME PIE CUPS

These are so much easier to make than a traditional key lime pie and so delicious!

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Makes: 8 (small) servings                                                                                         Takes:  1 hour + 2 hours chilling

KEY LIME PIE CUPS

Makes: 8 (small) servings
Takes: 1 hour + 2 hours chilling

For the lime curd:

• 1/2 cup-3/4 cup lime juice (from about 16 key limes or 5-10 regular limes) 
• 2 cups sugar
• 1 stick unsalted butter
• 10 eggs 

For the graham cracker crumbs:

• 12 whole graham crackers 
• 3 tablespoons unsalted butter, melted

​For the whipped cream:

• 1 1/2 cups whipping cream
• 1/2 cup powdered sugar 
• Lime zest, for garnish

1. For the lime curd: Combine the lime juice, sugar and eggs in a saucepan (off the heat) and whisk until combined. Bring to a simmer on low heat. Add butter and stir constantly and cook until the mixture is a thick and butter melts. (This could take a while...) Take pan off the heat and let cool before pouring through a mesh strainer. Chill curd in the fridge for at least 2 hours.
2. For the crust: Add graham crackers to a food processor. Pour in the melted butter and pulse to combine until crumbs form. Set aside.
3. For the topping: Whip the cream and powdered sugar until stiff peaks form.
4. To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Add another layer of graham crackers and top with the whipped cream and a pinch of lime zest.