This Easter, add some lemon zest to your menu with Mini Key Lime Pie. Chef Md Enamulla Khan (Ali) of Hotel Polo Towers tells you how to make the celebration special with the special dessert. Key lime pie is an American dessert and is named after the small Key limes (Citrus aurantifolia ‘Swingle’) that are naturalised throughout the Florida Keys.
Ingredients
1-1/2 cups of graham cracker crumbs, crushed (about 12 squares)
3 tablespoons of sugar
3/4 stuck butter (about 1/3 cup)
3 egg whites (beaten)
2 cans of sweetened condensed milk
3/4 cup of lime juice
1 tablespoon of lime zest
1/3 cup non-fat yogurt
Direction
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Crush the graham cracker squares in a food processor or place in a storage gallon bag and roll with a rolling pin.
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Add sugar and butter and mix them with the crushed graham cracker.
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Press one tablespoon of graham cracker mixture into the bottom of a cupcake liner. I put 1 tablespoon in and then pressed down with 1/4 of the measuring cup. You have the option to bake this at 350 degrees for eight minutes so that it can harden. I skipped this part and it turned out great!
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In a separate bowl, mix egg whites, condensed milk, lime juice, lime zest and yogurt. Mix the ingredients well.
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Fill the cupcakes about 3/4 of the way full with the mixture. Bake for 12-15 minutes and cool.
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Top them with whip cream and garnish with lime if desired. Store in the refrigerator.
