Individual Key Lime Pie Tarts

Servings: 8 tarts | Time: 3 hours 58 minutes including chilling time


  1. Preheat oven to 350°F.


  1. Coat eight 4-inch tart pans with nonstick spray. Place on 15x10x1-inch baking pan.


  1. In medium bowl combine graham crackers, almonds, melted butter, vanilla, and salt. Mix well.


  1. Divide crumb mixture evenly between prepared tart pans. Press crumb mixture evenly on bottoms and up sides of each tart pan. Chill 10 minutes.


  1. Bake 8 minutes or until edges are light brown. Let cool on wire rack.


  1. For filling, in large bowl beat egg yolk with electric hand mixer on medium speed until light in color (3 to 4 minutes).


  1. By hand, stir in sweetened condensed milk, lime zest and lime juice. Pour into baked tart shells.


  1. Bake 10 minutes or until filling is firm when lightly touched.


  1. Cool completely on wire rack. Cover and chill 2 to 24 hours. Garnish with key lime slices, if desired.




Nonstick cooking spray

2          cups graham cracker crumbs

1          cup finely chopped toasted sliced almonds

3/4        cup unsalted butter, melted

2          teaspoons vanilla

Pinch salt

3          egg yolks

1          14-ounce can sweetened condensed milk

Zest from 4 key limes (about 2 Tbsp.)

1/3        cup key lime juice

16         Fresh key lime slices (optional)