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.
If you’re craving an easy and delicious dessert, whip these delectable beauties up. Armed with seven ingredients, six mini pie molds, and an electric skillet, you’ll be noshing your way to Key lime bliss in no time.
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.
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.
Once they’re ready to serve, you can also garnish each with a couple of candied limes for extra pizzazz. If for some odd reason they don’t end up eaten right away, you can refrigerate them for a few days or freeze them after sliding into a freezer bag or tightly wrapping in foil.
Before you go to enjoy these decadent morsels, chew on these fun facts. It really comes as no surprise, but Key Lime is Florida’s official state pie. You can visit the Key Lime Festival every year in Key West.
Electric Skillet Key Lime Pie
For the crust:
- 1 ½ cups Graham cracker crumbs
- ¼ cup butter - melted
For the filling:
- 1 can sweetened condensed milk
- 4 egg yolks
- ½ cup key lime juice
- 1 tbsp. lime zest
For the topping:
- Meringue cookies - broken into pieces
- Preheat electric skillet to 350ºF.
- Mix the Graham crumbs and the melted butter until well combined (it should still be a bit grainy).
- Press the crumbs into the bottom and up the sides of 6 individual, mini pie molds.
- Place a small baking rack inside the electric skillet, place the mini pie molds on top and cook covered for around 15 minutes. Let it cool. (You could also use metal skewers on the bottom of the skillet, just be careful not to scratch the bottom of the pan.)
- Mix the condensed milk and egg yolks with a whisk until well combined.
- Add the lime juice and lime zest and stir more.
- Pour filling into the molds and return to the electric skillet (on top of the rack) and cook covered for about 25 minutes (until the center is set – but still jiggly).
- Let them cool and refrigerate for at least 3 hours.
- Top with broken meringue cookies and lime zest.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Another tasty electric skillet recipe: