| Level: | Easy |
| Total: | 1 hr |
| Active: | 50 min |
| Yield: | 6 mini pies |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 50 min |
| Yield: | 6 mini pies |
Ingredients
- 2 1/2 cups Cinnamon Toast Crunch cereal
- 4 tablespoons unsalted butter, melted
- 1 tablespoon packed dark brown sugar
- 3 cups sweetened condensed milk (from three 14-ounce cans)
- 1/2 cup sour cream
- 1 1/2 teaspoons grated Key lime zest*
- 1/2 cup freshly squeezed Key lime juice*
- 1/2 cup heavy whipping cream
- 1 1/2 teaspoons confectioners? sugar
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon grated Key lime zest*, plus more for topping
- *Note: Regular limes work fine. #NotBougie
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 757 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 2 g |
| Sugar | 93 g |
| Protein | 14 g |
| Cholesterol | 106 mg |
| Sodium | 307 mg |
| Serving Size | 1 of 6 servings |
| Calories | 757 |
| Total Fat | 34 g |
| Saturated Fat | 20 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 2 g |
| Sugar | 93 g |
| Protein | 14 g |
| Cholesterol | 106 mg |
| Sodium | 307 mg |
Reviews
I love it! I’ve made it several times for parties and it’s always a big hit. I use the recipe in a 13X9 and use slightly less crust. By the way, per her cookbook, it’s 3 14 oz cans of sweetened condensed milk.
Delicious!
Tried this as well, and it’s a great flavor! Have the same feeling about the cans of SCM as the measurement should just read 3 cups vs 3 cans since it can come in a variety of sizes.
These look wonderful but it’s a bit confusing. The recipe calls for 3 cups of condensed milk. Each cup is 8 ounces but the recipe also says “from three 14 ounce cans”. Do we use 3 cans or 3 cups which equate to 24 ounces (a little less than 2 cans)? (more a question, less a review) Thank you!