My only complaint about blog-life is that I feel like I can never repeat recipes. When I’m going to bake something new every week, there doesn’t seem to be time. And when I know that my dad’s favorite thing I’ve made is Lemon Meringue Pie, but I need to make something new, it’s kind of frustrating to have to say no.

Fortunately, lemon meringue pie has a natural counterpart – Key Lime Pie. Previously, I’ve made a coconut variation of this (Lime In The Coconut Pie), but this one is more traditional. Other than the fact that its mini – which, we all know, makes everything better.

Mini pies are particularly wonderful in that they are super fast to make, especially when its a graham crust rather than regular pie crust. All good things when you want to be at the beach.

First, stir together the melted butter, graham cracker crumbs (I ground mine in a Vitamix, which I now need), and sugar until moist and sandy. Press into the bottom of 16 muffin cups lined with paper. Bake at 350°F for 5 minutes and set aside.In a stand mixer fitted with the whisk attachment, beat the cream cheese on high speed for a minute.Beat in the egg yolks on medium-high speed. Beat in the sweetened condensed milk and key lime juice on medium-high speed until combined. Pour evenly between the muffin tins.Bake for 15 minutes until set (don’t jiggle when shaken) and set tins on a wire rack to cool completely. Transfer to the fridge to chill for at least 2 hours.

Top with whipped cream (and a lime slice if you’re fancier than me).Enjoy!

Mini Key Lime Pies

Ingredients:

• 10 full sheets of graham crackers, crumbled
• 6 tablespoons butter, melted
• 1/3 cup sugar
• 4 ounces cream cheese, softened
• 4 egg yolks
• 14 ounce can sweetened condensed milk
• 1/2 cup key lime juice

Directions:

1. Mix together ground graham crackers, butter, and sugar with a rubber spatula in a small bowl until moist and sandy.
2. Press into 16 cupcake tins lined with paper liners.
3. Bake at 350°F for 5 minutes and remove from oven.
4. In a stand mixer fitted with the whisk attachment, beat cream cheese on high speed for one minute.
5. Beat in egg yolks on medium-high speed until smooth.
6. Beat in sweetened condensed milk and key lime juice on high speed until combined.
7. Pour evenly into cupcake tins and bake for 15 minutes or until set.
8. Remove and allow to cool in tins on wire racks until room temperature. Chill in refrigerator for at least 2 hours.
9. Top with whipped cream and a lime slice to serve.