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Nutrition Facts
Serving Size 175 g
(Approx. 12 Servings)
Amount Per Serving
Calories 540 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 18 g 90%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 580 mg 24%
Total Carbohydrate 69 g 23%
Dietary Fiber 2 g 8%
Sugars 44 g
Protein 10 g
Vitamin A 8% Iron 40%
Vitamin C 15% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Key Lime Pie Tartlets
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
12  People


Recipe makes 12 Servings

12 Texas Pie Company Tart Shells, need name and upc
1 cup(s) Key lime juice, plus 2-1/2 tablespoons Key lime zest
28 Oz California Farms Organic Sweetened Condensed Milk
5 large egg yolks
8 Oz sour cream
1 Tsp kosher salt
1/3 cup(s) granulated sugar
1 Tsp vanilla extract
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Preheat oven to 350ºF.
Place 12 tart shells onto a sheet pan lined with parchment paper. Bake 20 to 25 minutes or until shells are just starting to brown.
Remove shells from oven and allow to cool. Turn oven down to 325ºF.
Meanwhile make filling by adding lime juice and zest, condensed milk, egg yolks, sour cream, salt, sugar, and vanilla extract to a blender.
Blend until smooth, scraping down sides as needed. Mixture should be thick and creamy. Pour mixture into pie shells evenly to rim of each shell.
Place pies into oven and bake 10 to 15 minutes or until they are just set and slightly puffy. Allow to cool, refrigerate until ready to use. Garnish with whipped cream as needed.
Chef's Note: For best results bake these a day ahead of time and refrigerate overnight to allow to fully set.


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