Dessert

Key Lime Cup Pies with Cherry Whipped Cream is for Dessert.

Key Lime Cup Pies with Cherry Whipped Cream takes 30 minutes to prepare.

Key Lime Cup Pies with Cherry Whipped Cream takes 20 minutes to cook.

Key Lime Cup Pies with Cherry Whipped Cream makes 16 servings.

The ingredients for Key Lime Cup Pies with Cherry Whipped Cream are:

Preheat oven to 300 degrees. Combine 3 cups graham cracker crumbs with 14 tbsp of melted butter and 2/3 cup of sugar. Press mixture into muffin tin sprayed lightly with non stick spray. Make sure to not make the bottom part of crust to thick and to press lightly up the sides of cup so it holds filling. Put crusts in the oven for 5 minutes or until lightly browned. Remove and let cool for 15 minutes. With a whisk combine 2 1/4 cups of fresh squeezed key lime juice (store bought works too but isn't as tart), 2-14 oz cans of sweetened condensed milk, 2 tsp of lime zest, and 7 egg yolks until well mixed and light in texture. Pour mixture into slightly cooled crusts and bake for 12-15 minutes or until when touched filling barely comes off on fingertip. Remove from oven and allow to cool completely. When cool, place in refrigerator for about an hour. In another bowl, place 2cups heavy whipping cream, 6 tbsp sugar, and 1 tsp pure vanilla extract mix lightly til blended(do not whip yet). Place bowl and whisk in refrigerator for 30 about minutes or until nice and chilled. Take whip cream mixture and whip until you get soft peaks slowly add in cherry flavored spread and whip until you have stiff peaks. Pipe whip topping onto pies so they look like cupcakes and top with more lime zest and a dollop of cherry spread.

Here is how you make Key Lime Cup Pies with Cherry Whipped Cream:

Serving Size:?makes 16 cup pies

The nutritional information for Key Lime Cup Pies with Cherry Whipped Cream is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 516.5

• Total Fat: 28.6 g
• Cholesterol: 169.6 mg
• Sodium: 232.3 mg
• Total Carbs: 60.4 g
• Dietary Fiber: 0.6 g
• Protein: 6.8 g