Aren’t these just the cutest things? These mini key lime pies are easy eating and crowd pleasing.

For some reason, making mini desserts feels like way less of a chore than making a full-size pie. It would honestly be the same, just with increased amounts of the ingredients, but working with individual desserts feels like less of a pain. It also feels like a bit of an art!

Ingredients: 1 1/2 cups graham cracker crumbs, crushed (about 12 squares or you can buy the box of crumbs), 3 tbsp Sugar, 3/4 stuck butter (about 1/3 cup), 3 egg whites (beaten), 2 (14 oz) cans sweetened condensed milk, 3/4 cup lime juice, 1 tbsp lime juice, 1/3 cup nonfat greek yogurt.

Instructions: preheat the oven to 350 degrees (for the crust). If you are not using the box of graham crack crumbs, you’ll need to crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin. Add sugar and butter and mix into the crushed graham cracker. Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner.  I put 1 tbsp in and then pressed down with 1/4 cup measuring cup.  You have the option to bake this at 350 degrees for 8 minutes so that it can harden. In a separate bowl, mix the egg whites, condensed milk, lime juice, lime zest, and greek yogurt. Fill the tins about 3/4 of the way full with the mixture. Bake for 12-15 minutes and cool. Top with whip cream and garnish with lime if desired.  Store in the refrigerator until ready to eat.

*TIP: it is best to bake the pie crust for the 8 minutes as suggested above. Some recipes say you can skip this step, but I found that placing the pie filling into the tins was much easier (it didn’t grab onto the crust).

These are small but mighty filling. They are topped with whipped cream and fresh strawberries.