Key lime pie is one of my all-time favorite desserts. I love a good tart treat. So I turned my beloved key lime pie into delicious (and easy) individual custard dessert cups.
There’s something about making a dessert into individual servings that elevates it to super fancy. These little key lime guys look extra special, but in reality they’re very simple to make. Trust me — pin this recipe because you’re going to wanna whip these up for your next dinner party.
[On another note, I can’t believe I’m sharing two sweet recipes in one week! I’m on a roll. There must be a full moon.]
Here’s what you’ll need:
2 whole eggs
2 14-ounce cans sweetened condensed milk
1/2 cup key lime juice (I like Nellie and Joe’s Famous Key West Lime Juice)
1 cup sour cream
3 tablespoons powdered sugar
1 cup graham cracker crumbs
1/2 cup sugar
1/2 stick of unsalted butter
Lime zest for garnishing (optional)
Preheat your oven to 375 degrees. Mix together the eggs, sweetened condensed milk, and key lime juice with a whisk until it’s very well blended. (One of the things that I love about this version of key lime custard filling is that it uses WHOLE eggs, not just the yolks. Because separating eggs is a bit of a bitch and, since I don’t like to waste food, then I’ve got to figure out what to do with the eggs whites.)
Arrange single-serving ramekins or custard cups on a baking sheet. (Note: This recipe makes about 12 individual servings.) Carefully spoon the key lime mixture into the cups, evenly dividing it. Then bake them in the oven for about 15 minutes.
Let the key lime cups cool and then chill in the fridge for an hour or two.
While they’re chilling, mix together the toppings. In a bowl, combine the sour cream and powdered sugar.
In a small pan or pot, melt the butter on the stove. Mix together the graham cracker crumbs and sugar, then add the mixture to the butter on the stove. Combine the crumbs and butter and continue to cook over the heat, until the mixture gets toasted.
Once the key lime custard cups are cool, spread a heaping tablespoon of the sour cream topping on each. Then generously sprinkle the graham cracker crumble mixture over the sour cream tops. Refrigerate until you’re ready to serve (or go ahead and taste test one right now).
Optional: Zest a lime and sprinkle a little bit on the top of each cup. This just makes the dessert cups look even more fancy. 🙂
