In honor of everyone’s favorite “excuse to eat dessert” holiday, we’re celebrating Pi Day with Ayesha’s Key Lime Pie with Cinnamon Toast Crunch Crust. A play on her classic recipe from her Bestselling Cookbook, The Seasoned Life, these mini pies are the perfect portion size and super fun for the kiddos. And TBH, who really wants to share dessert anyway? Enjoy!
Yield: 6 Pies
Total Cooking Time: 1 Hour
2 ½ cups Cinnamon Toast Crunch Cereal
4 tablespoons unsalted butter, melted
1 tablespoon packed dark brown sugar
3 cups sweetened condensed milk (from three 14-ounce cans)
1/2 cup sour cream
1 1/2 teaspoons grated Key lime or regular lime zest
1/2 cup heavy whipping cream
1 1/2 teaspoons confectioners sugar
1/4 teaspoon pure vanilla extract
1 teaspoon grated Key lime zest*, plus more for topping
To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse together the cereal, butter and brown sugar until crumbly. Pack about ¼ cup of the crust mixture into each of six 5-inch mini pie plates and place on a baking sheet. Bake until the crusts are lightly toasted, about 10 minutes.
To make the filling: While the crusts bake, whisk together the condensed milk, sour cream, lime zest and lime juice in a bowl. As soon as the crusts come out of the oven, carefully pour in the filling (about ½ cup in each) and place them back in the oven. Bake until the filling starts to set, about 10 minutes. Carefully remove the pies from the oven and let cool to room temperature, then refrigerate until chilled all the way through, at least 1 hour, though overnight is best.
To make the whipped cream: Combine the heavy cream, confectioners sugar, vanilla and lime zest in a bowl and beat with a whisk or an electric mixer until the heavy cream forms soft peaks when the whisk is lifted out of the bowl, about 4 minutes. Spoon the whipped cream on top of pies and top with more lime zest.