This recipe was shared by a (new) friend who served on a Relief Society Women’s Conference committee with me.  She is one of those people I LOVE serving with - one who says “thanks for letting me serve!”  (Those people are RARE gems!)

We decided rather than having ONE dessert for this large group, we would have each of the 10 wards bring a different dessert or savory item - all served in clear plastic cups.  This would make desserts easy to hold and enjoy as the women visited.  We found fun mini mock-sterling (plastic) spoons and forks that looked so fun inserted in each one.

We also served a few items I’ve already posted - such as:  White Chocolate Mousse, Fresh Fruit Trifles with Mint/Lime Dressing, Veggie Cups, Cherry Cheesecake, and Chocolate Mousse.  There are a few others I will post when I get their recipes.

I had to come home and make this delicious pie-in-a-cup as soon as I could.  My family loved it!  Thanks Sally for sharing...

Recipe Source:  Sally Bennett

Ingredients:

Crust:

1 package graham crackers, crushed (about 1-1/2 cups)

1/3 cup sugar

6 Tbs butter, melted

Filling:

4 egg yolks

2 10-oz cans sweetened condensed milk (NOT evaporated milk)

1/2 cup dairy sour cream

1 cup lime juice (from fresh, if possible)

1 Tbs lime zest

4 drops green food coloring

1/2 cup heavy whipping cream, whipped to soft peaks

Instructions:

Combine crust ingredients, mixing well. 

At this point, I just divided the crust ingredients between the 8 cups.

If you want your crust to be crunchy, press it into a 9” x 13” pan and bake at 350° for 8-10 minutes until lightly browned.  Let cool 5 minutes.  Crumble into the separate containers as shown, reserving about 1/4 to 1/3 of it to add to the top of each cup after filling is added.

Zest a few limes to come up with 1 Tbs zest.  Set aside.

In one bowl, mix together 4 egg yolks and sweetened condensed milk.

In a 2 cup measuring cup, measure out 1 cup lime juice.

To the lime juice, add enough sour cream till it rises to the 1-1/2 cup line (this is an easy way to come up with your 1/2 cup sour cream)

To this, add 4 drops green food coloring. 

Add lime juice, sour cream, and food coloring mixture to the egg/milk mixture and mix well. 

Fold in the lime zest.

Whip the cream and fold in gently.

Divide the creamy lime mixture evenly between the cups, smoothing tops.

Garnish with reserved crust mixture.

Chill 12 to 24 hours before serving.

Garnish with additional whipped cream if desired.