These Mascarpone Key Lime Mini Pies are not only too pretty to eat but they are also bursting in flavors. The sweet flavor of Key limes and the creamy mascarpone are a match made in heaven.
Mascarpone Key Lime Mini Pies
Mascarpone Key Lime Mini Pies is a recipe that I found in my latest cookbook.
I was blown away when I received a copy of Seriously Good Freezer Meals by Karrie Truman published at Robert Rose. The cover is beautiful, the recipes are very creative, and the author is really funny. What a breath of fresh air.
Karrie has even dedicated her book to her freezer. Ha ha! Her freezer was a big help in finishing her book. It was always there, chilling, even on her craziest days.
I want to mention that Karrie is also a fellow blogger at Happy Money Saver. Just like her book, her blog is filled with beautiful and ridiculously amazing recipes. You should really check it out.
Mascarpone Key Lime Mini Pies
These mini pies are truly my biggest addiction. The refreshing light, sweet flavor of Key limes and the creamy, airy mascarpone are the obvious stars, but the real surprise lies in the unique taste of cardamom in the graham cracker crust. It’s a magical combination! Makes about 12 mini pies.
Ingredients to make Mascarpone Key Lime Mini Pies
Filling
8 oz (250 g) mascarpone cheese, softened
1 can (14 oz or 300 mL) sweetened condensed milk
3/4 cup (175 mL) freshly squeezed or bottled Key lime juice
2 cups (500 mL) frozen whipped topping (Cool Whip), about 6 oz/175 g
Crust
11/4 cups (310 mL) graham cracker crumbs (about 41/2 oz/130 g)
1/4 cup (60 mL) butter, melted
1/2 tsp (2 mL) ground cardamom or ground cinnamon
Garnishes
Additional frozen whipped topping (Cool Whip), optional
Sliced Key limes (optional)
How to make Mascarpone Key Lime Mini Pies
Filling: In the bowl of a stand mixer (or in a medium bowl, using an electric hand mixer), beat mascarpone cheese on High for about 1 minute, until creamy.
Add condensed milk and lime juice; beat on Medium for about 1 minute, until smooth. Gently fold in whipped topping, until blended.
Place 12 silicone muffin liners in a 12-cup muffin tin. Scoop mixture into cups until three-quarters full.
Crust: In a medium bowl, combine graham cracker crumbs, melted butter and cardamom, stirring well.
Sprinkle crust mixture evenly over each mini pie. Press gently with the back of a spoon to flatten. Freeze for about 2 hours, until firm.
Make It Now: Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a slice of Key lime, if using. Serve frozen.
Make It a Freezer Meal: Remove from freezer. Transfer mini pies, in their silicone liners, to 2 labelled gallon-size (4 L) freezer bags. Seal, removing as much air as possible, and freeze.
Serve: Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a slice of Key lime, if using. Serve frozen.
More Recipes Published by Robert Rose That You Will Love
- Air Fryer Breakfast Puffed Egg Tarts
- Ham and Cheese Egg Puffs
- Dandelion Salad with Balsamic Pepper Strawberries
- Lemon Cheesecake Cupcake
- Lemon Yogurt Cupcake
- Strawberry Lemon Concentrate
Mascarpone Key Lime Mini Pies
Ingredients
- Filling
- 8 oz (250 mascarpone cheese softened
- 1 can 14 oz or 300 mL sweetened condensed milk
- 3/4 cup 175 mL freshly squeezed or bottled Key lime juice
- 2 cups 500 mL frozen whipped topping (Cool Whip), about 6 oz/175 g
- Crust
- 11/4 cups 310 mL graham cracker crumbs (about 41/2 oz/130 g)
- 1/4 cup 60 mL butter, melted
- 1/2 tsp 2 mL ground cardamom or ground cinnamon
- Garnishes
- Additional frozen whipped topping Cool Whip, optional
- Sliced Key limes optional
Instructions
-
Filling: In the bowl of a stand mixer (or in a medium bowl, using an electric hand mixer), beat mascarpone cheese on High for about 1 minute, until creamy. Add condensed milk and lime juice; beat on Medium for about 1 minute, until smooth. Gently fold in whipped topping, until blended. Place 12 silicone muffin liners in a 12-cup muffin tin. Scoop mixture into cups until three-quarters full.
-
Crust: In a medium bowl, combine graham cracker crumbs, melted butter and cardamom, stirring well. Sprinkle crust mixture evenly over each mini pie. Press gently with the back of a spoon to flatten. Freeze for about 2 hours, until firm.
-
Make It Now: Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a slice of Key lime, if using. Serve frozen.
-
Make It a Freezer Meal: Remove from freezer. Transfer mini pies, in their silicone liners, to 2 labeled gallon-size (4 L) freezer bags. Seal, removing as much air as possible, and freeze.
-
Serve: Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a slice of Key lime, if using. Serve frozen.
Courtesy of Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money & Sanity by Karrie Truman © 2017 www.robertrose.ca Available where books are sold.
