Like a regular pie, but in bite-sized pieces that you can pop! You only need seven basic items to make these little key lime pies that fit in muffin tins.
– 1 ½ cups graham cracker crumbs (180 grams)– ⅓ cup granulated sugar (70 grams)– 6 tablespoons unsalted butter melted (85 grams)
Ingredient
Direction
Making graham cracker crust: Heat the oven to 350°F (180°C). Reserve 18 liners for two 12-count muffin pans. Mix graham cracker crumbs and sugar in a bowl.
1
Butter moistens all crumbs. Give each of the 18 liners a heaping tablespoon of mixture. Apply graham cracker crusts evenly using the bottom of a ¼ cup measuring cup.
2
Bake for five minutes, or until the edges start to brown. Take it out of the oven and set it aside while you make the filling. Make sure the heat stays at 180°C (350°F).
3
Baking donuts till a toothpick comes out clean takes 9–12 minutes. After 5 minutes, carefully take the donuts from the pans and cool on a wire rack.