Mini Key Lime Pies

While I love to cook, I've always shied away from baking, the extent of which was Toll House Cookies or box brownies. I've been working part time at a friends bakery, Dagmar's Desserts, in Old Saybrook, and it has been a lot of fun. I've learned a great deal from Alison, pastry chef extraordinaire, who has been very patient and generous with her recipes, techniques and expertise. She makes a devine lemon creme which she uses in several offerings such as tarts, tartlets and "clouds", puff pastry filled with the lemon creme, fresh whipped cream and fresh berries ~ Light, refreshing and delicious!

All this new baking knowledge has driven me to browse out recipes and do some baking at home. A long time favourite of mine is Key Lime Pie, and like many of the little desserts at Dagmar's I decided to make mini key lime pies. These 4" pies make a generous portion for one, or are nice for two to share.

I got the pastry recipe from a friend who got it from a friend... but I've tracked it to Claudia Fleming's book, The Last Course. One could certainly use a traditional Graham Cracker Crust, but I rather like the texture and subtle flavour of this one.

Mini Key Lime Pies

Graham Cracker Crust

• 1 cup butter ~ room temp
• 1/4 c packed dark brown sugar
• 1/4 c granulated sugar
• 1/4 c honey
• 2 c all purpose flour
• 1/2 c whole wheat flour
• 1 tsp salt
• 1/2 tsp cinnamon

Cream butter. Add sugars, mix till light and fluffy. Add honey, beat till combined.

Combine flour, salt and cinnamon together in bowl and add to butter mixture in two batches. Mix till combined. Flatten, cover with plastic wrap and chill at least 1 hour.

Roll out to 1/8 inch thick and size of tart pan. Form shells and chill.

Bake in a 325º oven until golden brown, about 18 mins.

Key Lime Curd

• 1/2 c sugar
• 2 eggs
• 1/2 c key lime juice
• 1/2 c unsalted butter

In a saucepan, whisk together sugar, eggs and key lime juice over low heat or a double boiler. Stir continuously till thickened and curd coats the back of a spoon. Transfer to bowl and slowly add butter whizzing with an emersion blender till blended and smooth. Cover with cling wrap pressed right on top and chill for about 1/2 hour before assembling.

Makes 1 1/2 to 2 cups.

Fill prepared pastry shells with lime curd, decorate with fresh whipped cream and lime slices and serve.