According to Wikipedia, the origin of Key lime pie has been traced back to the early 20th century in the Key West, Florida. The first formal mention of Key lime pie as a recipe may have been made by William Curry, a ship salvager and Key West’s first millionaire. His cook, “Aunt Sally”, made the pie for him. Sally most likely adapted the recipe already created by local sponge fishermen. Sponge fishermen stored their food on board, including basics such as canned milk, limes and eggs.
This version doesn’t contain the raw egg yolks that typical Key lime pies include, making them easier to make and safer for your little ones. Watch out, they disappear fast!
12 Mini Graham Cracker Pie Crusts
2/3 Cup Bottled Key Lime Juice or Fresh Lime Juice
3 tsp Lime Zest (optional)
2 Cans (14 oz. each) Fat Free Sweetened Condensed Milk
Preheat oven to 375°. Brush Pie Crusts with egg whites and bake for 5-7 minutes or until golden brown. Cool. Whisk together lime juice, lime zest, and condensed milk. Spoon into pie crusts and chill in refrigerator for at least one hour before serving.