Electric Skillet Mini Key Lime Pies

A craving for tart, luscious, authentic Key lime pie? Check. A preference for those cute little mini pies? Me too. An electric skillet? Wait, what? Yes, I'm serious, you can bake in an electric skillet.

Despite its claim to fame as a superior pancake griddle or a deep fryer, the electric skillet also has the capability to act as a mini oven: enter this recipe for electric skillet key lime pie.

Electric Skillet Pie Ingredients

• graham cracker crumbs - You can use the box of crumbs from the grocery store or grind your own.
• butter - You can use salted or unsalted. If it's salted, it can help enhance the flavor.
• sweetened condensed milk - This is found in a can in the baking aisle of the grocery store.
• egg yolks - Egg yolks play a crucial role in the preparation of a key lime pie. The proteins in the yolks coagulate when heated, which helps thicken the pie filling and give it a custard-like texture.
• key lime juice - Key limes are also known as Mexican or West Indian limes and are smaller than the common limes. Their flavor is slightly more intense and floral. If you can't find key limes, you can substitute with regular limes--juiced. I always use freshly squeezed juice for this recipe.
• lime zest - Optional topping.
• meringue cookies - These are also an optional topping.

*Check recipe card for ingredient amounts.

How to Make Electric Skillet Pie

Step 1. Preheat and mix crumbs. Preheat electric skillet to 350ºF. Mix the Graham crumbs and the melted butter until well combined (it should still be a bit grainy).

Step 2. Press crumbs. Press the crumbs into the bottom and up the sides of 6 individual, mini pie/tart molds.

Joss' Tips

• Smooth crust. Getting the crust to lie smooth and with no cracks can be a challenge, but I've found that pressing it with a small measuring cup helps.
• Baking rack alternative. If you don't have a small baking rack on hand that can fit in your skillet, you can use metal skewers or balls of foil and place them in the bottom of the skillet. This way the pie molds are not touching the bottom. Just be careful not to scratch the skillet with the skewers.
• Don't jiggle the custard. Now I know it's tempting, but don't poke or jiggle the molds until after the three-hour setting period is over--even if they look like they've set enough--or else you risk unsightly sloshing, fingerprints, or holes. It'll be worth the wait once you sink your teeth into the rich custardy texture.
• Garnish idea. Once they're ready to serve the electric skillet pie, you can also garnish each with a couple of candied limes for extra pizzazz.
• Easy clean up. If you're unsure how to clean your electric frying pan afterwards, check out my tutorial for how to clean an electric skillet. I also have a tutorial with tips for how to use an electric skillet.

Storage

• Fridge: If for some odd reason they don't end up eaten right away, you can refrigerate them for up to 3 to 5 days. Cover them well.
• Freezer: You can also freeze them after wrapping tightly with foil or plastic wrap and sliding into a freezer bag. They should be consumed within 6 months.
• Thaw: Thaw in the refrigerator.

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