Mini "Key" lime pies with Rice Chex crust
I'm not ready for fall guys.
I'm seeing pumpkins and spices and all the fall baking everywhere and I mean, I get it but it's still summer here in Italy and I love it!!!
I don't think I'm not gonna buy a pumpkin before October 1st or bake one single fall thing before that date 😅 so here another summery treat before the season is over: Mini "Key" lime pies with Rice Chex crust.
These little bites are crunchy on the bottom, fresh on the top and oh so full of flavour!!
I've adapted the recipe from the amazing Sally and you guys should definitely give it a try.
You can check out the recipe in the section below!!
--- RICE CHEX CRUST ---
100g Rice Chex
60g melted butter
--- FILLING ---
170g sweetened condensed milk
84g cream cheese
60ml lime juice (about 2 limes)
2 egg yolks
Preheat oven to 350°F (180°C) and prepare your muffin tin with 9 paper (or silicone) cups.
Put Rice Chex in a food processor and pulse a few times until the cereal turns into powder.
Melt butter in the microwave or in a double boiler on the stove.
In a bowl mix together melted butter and Rice Chex powder until you get the consistency of wet sand; press this mixture into the bottom of the muffin cups to create the cheesecake crusts.
Bake for about 5 minutes and let it cool at room temperature while preparing the filling.
In a large bowl beat the cream cheese on high speed until smooth, about 1 minute. Add the egg yolks and keep beating until incorporated.
Finally beat in the sweetened condensed milk and lime juice until combined.
Pour the cream on the cereal crust and bake for 15-16 minutes or until the center of the pies only slightly jiggle.
Allow the cakes to cool at room temperature in the pan, then place them in the fridge for at least 3-4 hours or overnight.
Garnish the surface with whipped cream or lime slices (optional).
For a stronger lime flavour add a lot of zest.
I suggest storing them in the fridge for a few days.
If you make it let me know! :)