Chocolate Key Lime Cupcake Pies

"Source: Southern Living"
 
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Ready In:
50mins
Ingredients:
8
Yields:
12 cupcake pies
Serves:
12
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ingredients

  • 255.14 g package chocolate wafer cookies
  • 118.29 ml butter, melted
  • 3 (680.38 g) package cream cheese, softened
  • 354.88 ml sugar
  • 9.85 ml key lime zest
  • 78.78 ml fresh key lime juice
  • 3 large eggs
  • Garnishes

  • sweetened whipped cream, fresh cherries and blackberries, fresh mint leaves
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directions

  • Preheat oven to 350°.
  • Place 12 jumbo-size aluminum foil baking cups in lightly greased muffin pans, and coat with cooking spray.
  • Pulse chocolate wafer cookies in a food processor 8 to 10 times or until finely crushed.
  • Stir together cookie crumbs and butter; firmly press on bottom and two-thirds up sides of each baking cup (about 3 tablespoons crumbs per cup).
  • Beat cream cheese and sugar at medium speed with an electric mixer until blended.
  • Add lime zest and lime juice, beating at low speed until well blended.
  • Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  • Spoon mixture into prepared cups, filling completely full.
  • Bake at 350° for 20 minutes or until set.
  • Cool in pans on wire racks 15 minutes.
  • Remove from pans to wire racks, and let cool 15 minutes or until completely cool.
  • Cover and chill 4 hours.
  • Garnish, if desired.

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