Key West locals-"conchs," as they're called-do adhere to a few universals for key lime pie. First, Key Lime Pie is never green, but rather a natural creamy yellow. It's always made with small round key limes, not the large Persian limes found in grocery stores. And any Key Lime Pie worth its weight-and taste-is made with sweetened condensed milk. Never milk. That is because milk was unavailable in the Florida Keys until the 1930's with the opening of the overseas highway when the tank trucks carrying ice could get into the region. And after much debate the Key Lime Pie was made Florida's official pie in 2006.
I found the Norpro Deluxe Mini Cheesecake pan on Amazon( see the picture below) which was perfect for transforming the pie recipe into these miniature bites. The pan has removable bottoms so you can easily push each bite out of the pan. Although you can occasionally find Key Limes in the grocery stores I use Nellie and Joe's Key Lime Juice (pictured below)that I can find in my local grocery store in the liquor section.
The following recipe will make either 12 miniature bites or a 9 inch pie.
1 1/2 cups graham cracker crumbs
3 Tablespoons of sugar
6 tablespoons butter
mix graham cracker crumbs and sugar together. Melt butter and mix into crumbs and sugar. Press into the bottom of the pan and bake in a 350 degree oven for 7 minutes if using the mini pan or 10 minutes if using a pie pan
14 ounces sweetened condensed milk
1/2 cup Nellie and Joe's Key Lime Juice
3 egg yolks
combine milk, juice, and eggs until smooth and pour into the pan and bake at 350 for 10 minutes if using the mini pan or 15 minutes if making a pie.
cool for 10 minutes before refrigerating
Nellie and Joe's Key Lime Juice- a must!
Tap down the graham cracker crust with a small shot glass
Pour the filling up to the top of each pan