Key Lime Bites

My dad's favorite words are "key lime". Key lime pie, key lime cookies, key lime bread (it exists), anything. So when I found this recipe, I immediately knew I had to try it out. 

One thing that's important to me in a dessert is "does it hold itself up or does it crumble into sad little dessert crumbs and make a huge mess." With two little brothers, it's a huge bonus to have a cookie be yummy AND  stable enough to hand to children without a plate.

These key lime bites held up wonderfully. It's like having a key lime pie without the stress and anxiety that comes with trying to cut and lift a piece of pie like someone from the food network. You can even eat it with your fingers, and if it isn't your dream to eat pie with your hands then I don't want you reading this blog anymore.

Key Lime Bites

Ingredients

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

6 tablespoons butter

3 beaten egg white

2 cans sweetened condensed milk

3/4 cup lime juice

a lime

1/3 cup Greek yogurt

Preheat your oven to 350.

First thing you're going to do is crush up those graham crackers. Place them in a plastic bag and aggressively smash them with weapon of your choice.

 It's actually pretty fun.

Melt the butter and pour it on the graham cracker crumbs. Add the 3 tablespoons of sugar to this mixture.

Get a muffin pan and some cupcake liners. Place 1 tablespoon of the graham cracker yumminess into the liners, then use a cup to press the crumbs down into an itty bitty pie shell (beware it's super cute).

Once you have your muffin pan filled up with makeshift pie crusts, bake them at 350 for 8 minutes.

While those bake, you're going to make the pie part of these delectable little devils.

Mix the egg whites, Greek yogurt, condensed milk, lime juice, and (sigh) lime innards. The recipe called for 'lime sest' and I have absolutely no idea what that is so I just scooped out the pulp from the lime into the mixture. 

And yes, I am that person that shows up to the checkout lane with a single lime in my hand.

Oh and hey in case you did not know, lime juice is extremely yummy (judge me).

Back tot he recipe. Mix all of these ingredients together and set aside while the graham cracker pie shells cool.

Once the pie shells have cooled, spoon the pie filling on top of them until the cupcake liners are filled 2/3 of the way full.

Bake for 15 minutes.

Side note; these will look exactly the same when they come out of the oven as when they went in. It phased me a little bit. Don't bake them for more than 15 minutes. Even though they don't look like it, they're done. 

Refrigerate them for a few hours so that they can harden all the way and then ENJOY THEM QUICKLY, or else your family (cough cough dad) will eat all of them. They are really good, and they hold up really well. YOU CAN EAT PIE WITH YOUR FINGERS, PEOPLE, THE FUTURE IS NOW.