Individual Key Lime Pies

These are the last dessert to be produced from my Bellevue kitchen— the place where this blog and my true love of cooking and baking began. I was just starting to bake when we left Houston, but given my free time once we moved, my passion really blossomed. So while I am excited to be living in a new place, I am also feeling nostalgic for Washington. I'm not going to lie, it was a weirdly sad and slightly emotional moment turning off that oven for the last time... so many of our favorite and delicious desserts were created in it. But here's to hoping there are many more delectable desserts coming out of the new kitchen in sunny, gorgeous California!

I baked these the day before all of our stuff ended up in boxes to take to a Bunco party we were attending a few days later. I wanted a dessert that would last in the fridge for a couple of days and would be good finger food to eat while playing. Key lime pies seemed to fit the bill. I combined a recipe I found on All Recipes since it would use my cans of sweetened condensed milk, but I substituted yogurt for the sour cream, added in some egg yolks since I know that is a requirement of key lime pie, and made my own graham cracker crust. I thought about making bars at first, but I thought baking them into individual pies was more fun (and very easily done in a muffin pan).

Key lime pie tastes like a tropical vacation in your mouth with an almost cheesecake-like texture— a big hit at the party topped with whipped cream. And while we may not be living in the tropics by moving to California, at least we are really close to the beach now!