Sunday, March 9, 2014
KEY LIME BABYCAKES
1-1/2 cups graham cracker crumbs
2 Tablespoons sugar
3/4 stick of butter, melted (6 tablespoons)
1/4 cup pecans, chopped very fine
3 8 oz. packages cream cheese, softened
7 egg yolks
1 14-oz. can sweetened condensed milk
1/2 cup granulated sugar
1 teaspoon vanilla
2/3 cup key lime juice (this took about 12 key limes)
Preheat oven to 325 degrees. Place a 9 x 13 pan on bottom rack of oven with boiling water half-way up. Line 24 muffin tins with cupcake liners.
To prepare crust, combine graham cracker crumbs, sugar and melted butter until well combined and crumbly. Put about a tablespoon of mixture in the bottom of each muffin cup, pressing down with fingertips.
In a mixing bowl mix cream cheese until creamy. Add egg yolks one at a time, blending well. Add sugar, condensed milk, and lime juice and mix until light and creamy. Pour mixture into muffin cups just to the top. Bake at 325 degrees for 24 minutes or until set. Chill and serve with Cool Whip and graham cracker crumbs on top.