This past Christmas I served an array of mini desserts on my cupcake stand. For a touch of green I made key lime pies.
Gluten free mini key lime pies (makes 8 mini pies)
Ingredients
- 200g gluten free chocolate digestive biscuits
- 50g butter
- 325g sweetened condensed milk
- 60g sour cream
- 4 limes (zest of 3, juice of 4)
- 1 lemon (juice)
What you will need
Cooking instructions
- Preheat oven to 160 deg C, fan assisted (370 deg F)
- Place digestives in a bag and crush by rolling a rolling pin back and forth over the bag until you are left with crumbs
- In a small saucepan, melt the butter, remove from heat and stir in digestive crumbs
- Divide crumb mixture between the jars and press down firmly with the end of a wooden spoon or teaspoon
- In a bowl, whisk until combined the condensed milk, sour cream, lemon and lime juice and zest of 2 limes
- Pour mixture over the biscuit bases in jars
- Scatter the tops with remaining lime zest
- Bake in preheated oven for 5 mins or until tiny pin hole bubbles appear
- Leave to cool before placing in the fridge
Have a sweet day!