Equipment Needed
- 12-cup standard muffin tin
- Cupcake liners (foil liners work best—they hold their shape)
- Medium mixing bowl
- Large mixing bowl or stand mixer
- Electric hand mixer or whisk
- Zester or fine grater
- Citrus juicer
- Measuring cups and spoons
- Rubber spatula
- Piping bag with star tip (optional, but pretty!)
Step-by-Step Instructions
I always start by lining my muffin tin with foil cupcake liners. The foil ones are sturdier than paper and make removing the finished pies a breeze. In my medium bowl, I make the crust. I combine the graham cracker crumbs, sugar, and a tiny pinch of salt. Then, I pour in the melted butter and stir with a fork until every crumb is evenly moistened and the mixture looks like wet sand. It should hold together when you pinch it. I scoop about 1 ½ tablespoons of this mixture into the bottom of each liner, then use the bottom of a small glass or a tamper to press it down firmly and evenly. This compacted crust is what gives you a solid base that won’t crumble when you bite into it. I pop the whole tin into the freezer for 15 minutes to let the butter set hard.
While the crust chills, I make the magical filling. In my large bowl, I beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and lump-free. This is crucial—any lumps now will stay lumps. I then pour in the entire can of sweetened condensed milk and beat again until the mixture is silky and uniform. Now, for the star ingredient: I slowly mix in the fresh lime juice. The mixture will instantly thicken into a glorious, pudding-like consistency. Finally, I beat in the lime zest and vanilla extract. The smell at this point is absolutely heavenly—tart, sweet, and citrusy.
It’s time to assemble. I take the crusts out of the freezer. Using a spoon or cookie scoop, I divide the lime filling evenly among the 12 liners, smoothing the tops with the back of a spoon. I then cover the tin loosely with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. This long, cold set is non-negotiable; it allows the filling to firm up perfectly so the pies hold their shape when you peel off the liner.(See the next page below to continue…)