These mini key lime pies on the other hand are a totally different story. Instead of a graham cracker and melted butter crust, they’re made from oats, stevia and applesauce! The texture is a bit different, but it tastes just as good. And instead of condensed milk and multiple egg yolks, the filling is made from protein-packed Greek yogurt and egg whites – wholesome, healthy ingredients your body will thank you for!
This recipe makes six mini key lime pies and although you can increase the ingredients to make more pies if you wish, there is one whole egg white in the recipe, which makes decreasing the ingredients to make fewer pies a bit trickier. These mini key lime pies store wonderfully in the fridge or in the freezer, making them great to prepare ahead of time so you’ve got a delicious dessert to hand at a moment’s notice.
To make these mini key lime pies ahead of time, follow the recipe below and when the pies have cooled to room temperature, place them inside a Ziploc bag or air-tight container. You can then keep the pies in the fridge for up to one week or in the freezer for up to six months. For best results, don’t top the pies with the Greek yogurt until you’re ready to serve.
- ½ cup oats
- ¼ cup applesauce
- 3 tablespoons stevia powder, separated
- ½ cup Greek yogurt, plus extra for serving
- 1 egg white
- 1 tablespoon cornstarch
- Zest and juice of 3 limes
- Preheat the oven to 350°F and spray a six-hole mini muffin tin with non-stick spray. Alternatively, use a silicone mini muffin tin if you don’t want to use non-stick spray.
- In a small bowl, mash together the oats, applesauce and 1 tablespoon stevia powder until totally combined. Evenly divide the mixture between the six holes of the muffin tin and use a spoon to press it to the bottom – this will be the base for your key lime pies.
- Place the muffin tin into the pre-heated oven and bake for 15 minutes.
- Whilst the bases are baking, beat together the 2 tablespoons stevia powder, Greek yogurt, egg white, cornstarch, lime zest and lime juice – this is the filling.
- After 15 minutes, remove the muffin tin from the oven and evenly pour over the key lime pie filling.
- Return the tin back to the oven and bake for a further 20 minutes, until the filling has set.
- Remove the tin from the oven and leave the pies to cool in the tin to room temperature. When cool, place the pies in the fridge and leave to chill for at least 4 hours until totally cold.
- Before serving, top each mini key lime pie with 2 teaspoons of Greek yogurt.