Mini Key Lime Pies


Biscuit crust:

5 tbsp unsalted butter, melted

Butter to prep pie mould

125g biscuit crumbs

3 tbsp sugar

⅛ tsp salt

½ tsp vanilla extract


250ml cup heavy cream

105g sugar

2 tbsp key lime zest

500g FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

½ tsp vanilla extract

Pinch of salt

3 tbsp cold water

1 package unflavored gelatin

60ml fresh squeezed key lime juice

  1. Adjust oven rack to middle position and preheat to gas mark 3.
  2. For the biscuit crust: In a medium mixing bowl, combine the melted butter, biscuit crumbs, sugar, salt and vanilla extract, and stir until combined.
  3. To prep mini pies, butter the mini pies mould until the mould is evenly coated.
  4. Pour the biscuit crust mixture into the mini pies mould. Using your hands, press the biscuit crust mixture into the bottom of the mould and up the sides. Bake for 12–15 minutes until golden brown, cool completely.
  5. For the filling: Using either a stand mixer, hand mixer or manual whisk, add 1 cup heavy cream and whip the cream until stiff peaks form. Set aside in the fridge.
  6. In the bowl of a food processor, add the sugar and lime zest and process until sugar is fine and zest is fully incorporated. Pour this mixture into a large mixing bowl and add FAGE Total, vanilla extract and a pinch of salt. Stir to combine.
  7. Pour the water in a small, microwave-safe bowl and sprinkle the package of gelatin into the water and allow to sit for 5 minutes. Microwave the gelatin mixture for 20–30 seconds and stir until dissolved. Next, stir the lime juice into the mixture until incorporated.
  8. Whisk the gelatin and lime juice mixture into the FAGE Total mixture until fully incorporated. Next, remove the whipped cream mixture from the fridge and fold in half of the whipped cream mixture until combined. Fold in the remaining half of the whipped cream mixture until no streaks remain. Pour the filling into the prepared mini pie crusts and spread evenly.
  9. Chill until set, 4 hours minimum or overnight.