Ingredients:

  • 1.5 cups graham cracker crumbs (150g)
  • 0.33 cup granulated sugar (65g)
  • 6 tbsp salted butter, melted (85g)
  • 0.5 tsp ground ginger
  • 8 oz full-fat cream cheese, softened (225g)
  • 14 oz sweetened condensed milk (396g)
  • 0.5 cup Key lime juice (120ml)
  • 1 tbsp Key lime zest
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, cold (240ml)
  • 2 tbsp powdered sugar (15g)

Instructions:

  1. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and ground ginger until the mixture resembles wet sand.
  2. Distribute the crumb mixture evenly among the 12 liners. Use a flat-bottomed shot glass to press the crumbs down firmly to create a dense, interlocking base. Place the tin in the freezer for 10 minutes.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sweetened condensed milk, Key lime juice, zest, and vanilla extract. Beat until the citric acid thickens the proteins and the mixture is velvety.
  4. Spoon the lime filling into the chilled crusts, smoothing the tops. Refrigerate for at least 4 hours to allow the 'cold-cook' process to fully stabilize the structure.
  5. Before serving, whip the cold heavy cream with powdered sugar until stiff peaks form. Garnish each mini pie with a dollop of cream and extra lime zest.