Total Prep Time: 30 minutes
Total Cook Time: 20 minutes
Total Rest Time: 2 hrs. to 3 days (your preference)
Total Time: Varies per Chef’s preference from 3 hrs. to 2 days
Yield: 12 servings
Ingredients:
4 oz. Brushfire Farms Prickly Pear Simple Syrup
4 Egg Yolks
½ cup fresh squeezed Lime juice
5 Tbsp. Lime Zest
2 – 14 oz. cans of Sweetened Condensed Milk
12 Keebler Ready Crust 4 oz. Graham Cracker Pie Crusts (available on Amazon and Target)
2 Cups Heavy Whipping Cream
4 Tbsp. Powdered Sugar
1 oz. fresh Mint
Pro Tip I: Egg Beaters are necessary for the whipped cream. A piping bag for applying whipped cream topping helps, but a spoon works as well.
Pro Tip II: These can be made the day of, or several days in advance and kept in the refrigerator. The whipped cream is better in our opinion when made right before serving, but still awesome if made in advance.
Process:
Step 1: Preheat oven to 350°. In a medium size mixing bowl, combine sweetened condensed milk, egg yolks, prickly pear simple syrup, lime juice and 2 Tbsp. lime zest. Whisk very well and pour into a large measuring cup or small pitcher.
Step 2: Pour mixture into mini pie crusts just below the edge of the crust, at least 3/4 full. Bake for 20 minutes, remove and allow enough time for filling to set. Note: If in a rush, it helps to quickly cool these in the refrigerator. Two hours should suffice.
Step 3: In medium size mixing bowl, combine heavy cream, powdered sugar and 2 tbsp. lime zest. Process with egg beaters for 3 – 5 minutes until whipped peaks form.
Step 4: Spread lime zest whipped cream on top of each to the rim of the crust. Garnish each with remaining lime zest and a mint leaf. Serve and enjoy!