Key Lime Pie Shooters
Key lime pie shooters in small dessert glasses are bright, layered little bites of sunshine.
At the bottom of each clear glass is a crumbly gingersnap cookie crust—deep golden-brown, buttery, and warmly spiced with ginger and molasses. The crumbs are slightly compacted, giving just enough structure while still offering a soft crunch in every spoonful.
Above the crust sits a smooth, pale-green key lime filling. It’s silky and creamy, with a glossy finish and a vibrant citrus aroma. The flavor is perfectly balanced—tangy and refreshing with a gentle sweetness that keeps it from being sharp.
They’re often topped with a cloud of whipped cream, a sprinkle of fresh lime zest, or a tiny wedge of lime for a pop of color. The contrast of dark crust, light green filling, and white topping makes the layers visually striking in the small glass.
Author: Tea Time Magazine May/June 2020.
Servings 12 servings
Ingredients
- 1 cup ground gingersnap cookies
- 1 tablespoon light brown sugar
- 1 tablespoon unsalted butter melted
- 1 14-ounce can sweetened condensed milk
- ½ cup key lime juice*
- 4 teaspoons fresh lime zest
- 4 egg yolks
- 1 drop green food coloring
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
- Garnish: fresh lime zest
Instructions
- In a medium bowl, stir together cookie crumbs and brown sugar.
- Add melted butter, stirring well.
- Divide crumb mixture among 12 dessert glasses.
- Using a spoon, press crumb mixture into bottom of glasses.
- Place on a rimmed baking sheet and refrigerate while preparing filling.
- In a medium saucepan, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks.
- Cook over medium heat, whisking constantly, until thickened and an instant-read thermometer registers 180°, approximately 10 minutes.
- Add food coloring, whisking until incorporated.
- Transfer filling to a heatproof bowl, and place a sheet of plastic wrap directly on the filling to prevent it from forming a skin, and let cool at room temperature for 30 minutes.
- Divide filling among prepared dessert glasses.
- Cover each glass loosely with plastic wrap, and refrigerate until set, approximately 1 hour.
Whipped Cream Topping:
- In a medium bowl, whisk together whipping cream and confectioners’ sugar until medium peaks form.
- Transfer sweetened whipped cream to a piping bag fitted with an open-star tip (Wilton #21). Pipe a rosette of cream into each dessert glass.
- Garnish with lime zest, if desired.
Notes
We used Nellie and Joe’s Key West Lime Juice.
Source: https://teatimemagazine.com/key-lime-pie-shooters-recipe/?utm_source=Pinterest&utm_medium=organic
Source: https://teatimemagazine.com/key-lime-pie-shooters-recipe/?utm_source=Pinterest&utm_medium=organic
