Celebrating its limited-edition Key Lime Pie yogurt, Ellenos has a recipe for tiny versions of the classic dessert. It’s the perfect size for a mini summertime treat you don’t have to share.
- 12 graham crackers
- 6 tablespoons melted butter
- 2 16-oz containers Ellenos Key Lime Pie Yogurt
- 4 eggs
- ½ cup sugar
- 2 Key limes
Preheat oven to 375 degrees.
Prepare your crust by using a rolling pin or a food processor to pulverize your graham crackers until fine. Add melted butter, and mix into crumbs until well-incorporated.
Use the bottom of a glass or a spoon to press the crust mixture into the bottoms of a lightly greased muffin pan, or use cupcake liners for a no-fuss removal.
Prepare your filling in a medium mixing bowl. Add yogurt, eggs, sugar, and the juice and zest of two Key limes. Mix well, but do not over aerate.
Pour the filling evenly into each spot in the pan, and bake at 375 degrees for 30 minutes.
Chill in refrigerator for at least four hours before eating (if you can resist, overnight is even better!).