KP adventure: Key-lime Pies and Kim Possible

Today's menu: Mini Key Lime Pies.

 

Look! Look over there! To the right! ---------------->

You see the link that says followers? Well right now, it's stuck at a sad, measly one (shout out to you, Matt Montan!). So, here comes the shameless begging. Follow me! You'll get emailed whenever I post something new.  And, to make it worth your while, I'm going to add a sweet incentive.  For the next week only, I will bake something for everyone who signs up to follow me, and either mail or hand-deliver it within a month of you signing up.  That's right, FREE BAKED GOODS.  And you don't even have to leave your dwelling.  You can request whatever you would like, and I will do my best to accommodate you.  Montan, for being first, I'll bake for you twice.  Now on to business.

I think I'm about 8 years old at heart.

I color frequently.  My favorite gift for my birthday this year was a stuffed elephant named Reginald.  I bought a VCR from Goodwill this year when my old VCR broke down, because all of my Disney movies are on VHS, and that's pretty much all I watch.  I have had Magic School Bus and Wishbone marathons this year at school. And I love, love, love Kim Possible.

Kim Possible is a great show for so many reasons.  It's witty, which is something I can appreciate even more as an adult than I could as a child.  It has amazing character development, and does a great job of connecting plots between episodes.  It gets better as the seasons go on, which is also surprising for an animated series.  Most people my age haven't seen the last season of Kim Possible because it aired at a time when we were too old to still be watching cartoons.  Of course, I still watched it.  I became a closet Kim Possible fan.  I'm ashamed now that I was ashamed then, and will never attempt to hide my childish side again.

Luckily, I've found friends who are similarly childish at heart.  One of these friends also happens to be my twin (not biologically, but seriously, it's freaky how similar we are) and baking mentor, Kristina.  So when we decided to bake today, it seemed there was only one thing to do: Key-lime Pies and Kim Possible, the ultimate KP adventure.

This recipe is actually for mini Key-lime Pies, and hails from Petite Sweets, a book of mini dessert recipes by Beatrice Ojakangas.  I especially love mini desserts for thr reasons: one, I can eat multiple servings and not feel like a terrible person; and two, I can maybe convince my very health-conscious parents that they are too small to cause any real damage to their diet.  I mean, really, how is it that I live in a household with two healthy parents who won't eat desserts on principle and a brother who doesn't like them?  I've resorted to employing trickery to get my parents to eat them.  I don't think I'll ever succeed with my brother.

This recipe will make 24 bite-sized treats, so line one mini cupcake tin with paper liners and set the oven to 350.  You're going to start by making the graham cracker crust.  You'll need 5 whole graham crackers (10 squares), crushed finely.  This is most easily accomplished with a food processor, though it can be done with a Ziploc bag and a rolling pin if you're extra zealous, have anger issues, or really into manual labor.  Add the crumbs, 2 tablespoons of sugar, and 1/2 stick (4 tbsp) of butter to a skillet and toast them over a burner at medium heat until lightly browned.  I'd recommend at least softening the butter before putting it over the burner; we started with butter straight from the fridge and it took longer than desired to melt. 

Mmmm.... Golden brown and delicious.

Once the graham cracker crust has been sufficiently toasted, take it off of the burner and divide it up between the cups.  You'll have a surprisingly large amount of crust in each cup, but don't worry, that's normal.  Use something flat to tamp down the crumbs - we used a medicine cup that fit perfectly in the tin, but anything could work, so long as the crumbs get compacted.

Fully Tamped.

Once the crust is done, move on to the filling.  I would suggest starting with the lime juice and zest.  If you can, use key limes - they are more acidic and more flavorful than normal limes, though they have a more limited season.  However, I will admit that they are a bitch to work with.  It's not easy to zest something as tiny as a key lime, and juicing it with a regular lemon/lime juicer is right out.  If you happen to have a tiny, key lime-sized juicer, go ahead and use that.  Otherwise, just cut the limes in half and squeeze the juice out of them, straining it before you add it to the filling.  Added bonus: your hands will now smell lime-y fresh for all eternity after working with those dreaded key limes!  Just make sure not to get it in your eyes... trust me on that one.

Kristina, zesting like a boss.

You will need 1/2 cup lime juice and 2 teaspoons grated lime zest for the filling, which is approximately 12 and 7 limes respectively. However, you should zest all 12 of the limes and use the extra zest for garnish later.  If you're not up for juicing all of those limes but still want some of the key lime flavor, try using 1/4 cup of fresh key lime juice and 1/4 cup of store-bought lime juice instead.

Once you've obtained your juice and zest from those pesky key limes, add them to a 2-cup glass measure (or larger) and add one 14-ounce can of sweetened condensed milk and 2 large egg yolks to the mixture.  Mix until well-blended.  Then, pour the mixture into the crumb-lined cups, filling them to the very top (they will sink a little as they set).  You should have just enough filling for all the cups. 

Filled pies.

Bake the pies for 15-20 minutes or until set, then take out to cool thoroughly before topping.  If you have time, I would also chill these, as key-lime pie is best when served cold.  Right before serving, prepare the whipped cream topping.  Whip together 1/2 cup whipping cream, 2 teaspoons sugar and and 1/4 cup pure vanilla extract.  Top the pies with whipped cream and garnish with the extra lime zest. 

Ta da!  The perfectly tart and refreshing summer treat. 

Finished product! Delicious.

Mini Key Lime Pies Recipe from Petite Sweets:

Crumb Crust:
5 double graham crackers (10 squares), finely crushed
2 tablespoons sugar
4 tablespoons (1/2 stick) butter, softened

Put graham cracker crumbs, sugar, and butter into a heavy non-stick skillet over medium heat. Stir and toast until lightly browned.
Line 24 miniature muffin muffin cups with foil liners.  Divide mixture between the cups and tamp down firmly with a spoon or some other tool with a flat end.
Preheat oven to 350.

Lime Filling:
2 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice
2 teaspoons grated lime zest (green portion only)

In glass 2-cup measure (or more), mix the egg yolks, milk, juice, and zest until well blended.  Pour mixture into crumb-lined cups, filling them to the very top.
Bake for 15-20 minutes or until set.  Cool thoroughly, then chill.

Topping:
1/2 cup whipping cream
2 teaspoons sugar
1/4 teaspoon pure vanilla extract

Just before serving, whip the cream, sugar, and vanilla.  Spoon the whipped cream over each little pie.  Garnish with lime zest and serve.