I typically bake a key lime pie, but I wanted to try something different this time.
I have small tart pans, and I greased them well.
I then made the graham cracker crust:
18-20 graham cracker squares (I use cinnamon as I like the flavor)
1 tsp splenda (instead of sugar – feel free to use sugar if that’s all you have)
2 Tbs melted unsalted butter
Process the graham cracker crumbs in a food processor until you have fine crumbs. (And if you don’t have a food processor, you can put them in a zip lock bag and beat them up with a rolling pin – my daughter loves to do that!)
Add the splenda and butter to mix.
Place a few teaspoons into each tart pan, press up the sides as well. (You can also just press this into a regular greased pie pan.)
Filling:
1 can sweetened condensed milk (I always use fat free)
3 egg yolks
1/2 cup key lime juice
Mix well. Pour into tart pans, bake approximately 10-15 minutes.
GENTLY turn them out onto a flat surface, then flip back over. Place on flat surface and refrigerate for at least an hour.
To serve, place a dollop of whipped cream on top, and then sprinkle with blueberries.
Delish!
