Mini Raspberry Key Lime Pies
I think my new favorite thing is baking desserts inside other foods. After I made the pumpkin cupcake, I’ve been itching to try it again. Tonight, I went over to my parent’s house (it still feels weird to say that) and made these little guys with my mom for our 12 Days of Goodies at work tomorrow. It is a miniature key lime pie, baked inside a lime rind, topped with raspberry frosting, a raspberry and a mint leaf. I must come up with a simpler name for them.
For the mini-key-lime pie (adapted from this recipe):
- 3 (8-oz.) packages cream cheese, softened
- 1 1/2 cups sugar
- 20 limes
- 3 large eggs
- 3 and 1/2 Cups Powdered Sugar
- 1 Cup Butter, softened
- 3/4 Cup Frozen Raspberries
- Approx. 1/4 c. of raspberries
- handful of fresh mint leaves
1. Take three limes and shred the outsides until you have 2 teaspoons of zest.
2. Juice these limes, with a juicer if you have one, until you have 1/3 cup fresh lime juice.
3. Cut the remaining limes in half. Now, here comes the challenge– getting the lime out of the middle. What ended up working best for me was to cut the middle of the lime, where the individual lime slices were being held together, then flipping the lime inside-out, and peeling the pieces off one-by-one. This is challenging, and messy. But so worth it in the end.
4. Preheat oven to 350°
5. Set raspberries out to defrost while you work on the pies.
5. In a bowl, beat together the cream cheese and sugar, at a low or medium speed with an electric mixer until blended. Add your lime zest and juice, mixing at low speed until well blended. Add eggs, one at a time, mixing just until yellow disappears after each addition.
6. Prepare your pan for the limes. If you have one of those nifty all-edges brownie pans
, it would be perfect! But if you don’t, this will be a bit of a challenge. After some trial-and-error, my mom suggested we make ridges in our pan to hold the limes with aluminum foil. I found this to be the best method. Set in lime rinds and fill with batter, all the way to the top. (They don’t expand as much as a cupcake would)
7. Bake for 20 minutes or until set. Allow to cool for 15 minutes.
8. While the mini pies are baking, crush your defrosted raspberries with a potato masher.
Mix this in a bowl with the butter. It will get stuck in the whisks quite often. Simply use a rubber spatula to put the mix off of the whisks and start again. Once the mixture is well blended, add in the powdered sugar one cup at a time, blending well.
9. Put the frosting in the refrigerator until the mini key lime pies are done.
10. Frost each little pie and garnish with a raspberry and mint leaf.
We ended up with more batter than limes, so we made six regular cupcake-sized/shaped pies. You may need more limes if you want to ensure all of the batter is used in lime rinds. But these are super cute and wonderful too.