Lime Chiffon Mini Pies
- Makes: 12 servings
- Yield: 12 mini pies
- Prep: 10 mins
- Cook: 5 mins
- Chill: 2 hrs
freshly grated lime zest
fresh-squeezed lime juice (from 2 large limes)
sweetened condensed milk
mini graham crusts (6 per package)
Additional whipped cream and lim zest for garnish (optional)
- Combine lime zest, juice, gelatin and 1/4 cup cold water in a small saucepan. Heat over medium heat until gelatin is dissolved, stirring, about 3 minutes. Pour into a large bowl and let cool about 10 minutes.
- Pour heavy cream into a second large bowl. Beat with an electric mixer until medium-stiff peaks are formed. Whisk by hand to stiff peaks.
- Add sweetened condensed milk to gelatin mixture; beat until well combined. Fold in whipped cream and then divide evenly among prepared crusts. Refrigerate at least 2 hours, or until firm. Garnish with additional whipped cream and lime zest, if desired.