Ingredients
For the key lime cake
- 1 cup Butter or vegetable oil
- 3 large Eggs
- 1⅓ cup Milk
- 3 Key Limes fresh
- 2 cups Sugar
- 2 cups All-purpose Flour
- 2 ½ teaspoons Baking Powder
- 1 pinch of Salt
The other ingredients
- 2 Tbls Pillsbury Key Lime Frosting
- 6 Mini Graham Cracker Pie Shells 4 inch
- ¼ bag of Key Lime Candy Melts
Step by Step
- Preheat your oven to 325 °F.
- Wash the key limes and finely scrub off the zest. You need two tablespoons. Juice the limes and collect the juice, you need 1 tablespoon.
- In a mixing bowl combine the melted butter (or oil), eggs, milk, the lime zest and lime juice. Mix them for around 2 minutes until creamy.
- In a separate bowl, mix sugar, sifted flour, baking powder, and a pinch of salt. SPoon this mixture into the egg-lime-mix, gently folding the components together. Grease a 9-inch cake pan with nonstick cooking spray.
- Pour the lime cake batter into the pan. Bake for 30 to 35 minutes.Take the cake out of the oven and let cool.
- When cooled, cut lime cake into quarters. Put one quarter into a mixing bowl with paddle attachment and add frosting. Mix until cake pop batter is smooth like play-doh.
- Prepare the mini graham cracker crusts and fill with cake pop batter. Flatten and add a small well around the edges to catch the candy.
- Melt ¼ of the candy melts in the microwave at 70% power for 1 minute. Stir until smooth. Slowly pour over pie and push to completely cover pie.
- Once dry, decorate with some green or white candy melts.
Equipment
Nutrition
Serving: 1 mini pieCalories: 600 kcalCarbohydrates: 50 gProtein: 11 gFat: 43 gSaturated Fat: 24 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 13 gTrans Fat: 1 gCholesterol: 170 mgSodium: 599 mgPotassium: 230 mgFiber: 3 gSugar: 73 gVitamin A: 1169 IUVitamin C: 10 mgCalcium: 210 mgIron: 3 mg
