Mini Key Lime Pie, cute little no-bake pies that will have your family raving for more! These individual frozen pies are an easy, mini version of your favorite summertime dessert.
Jeremy is a Key Lime Pie freak. It’s no secret that my greatest joy is making dishes that my honey absolutely loves. I’m sure I have, on many occasions, listed out his favorite things.
On the top of that list is Key Lime Pie. Oh yeah, he loves that tartness with a hint of sweet and silky smooth filling. I mean who wouldn’t!
I took the flavors of Key Lime Pie and turned it into these adorable individual frozen key lime pies, and guess what?! They taste shockingly close to the original!
But, more refreshing being ice cold, YUM! The perfect summer dessert. Although, I have been known to make them year round! Key lime is one of those flavors I enjoy on the daily.
Some of my favorite key lime desserts we make include Key Lime Eclair Cake, Key Lime Raspberry Sandwich Cookies and this original Key Lime Pie.
WHY THIS RECIPE WORKS:
- Minimal ingredients help this recipe come together quickly.
- You can easily double this recipe although it already makes 18.
- They are single serving so you get to enjoy your own.
HOW TO MAKE MINI KEY LIME PIES:
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Crush graham crackers and mix with the butter, set aside.
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Cream the cream cheese until smooth using a hand mixer, add the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.
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Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
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Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about ¾ of the way up. Top with the graham cracker crumbs. Place on a platter or sheet tray and place in freezer for 4 hours or until set. Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
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Serve with whipped topping garnish and key lime slice if desired, enjoy!
I’ve been loving a more “mini” dessert lately… especially for something like this. Can you imagine presenting these easy Mini Key Lime PieS on a big platter at your next cookout, or a plated for a dinner party?
Totally impressive, gorgeous, delicious and you’ll be getting asked for the recipe ASAP, I guarantee it!
When it comes to this delicious Key Lime Pie recipe I just cannot get enough. Although I could totally eat them all, I believe everything in moderation.
I love the ease of these and that they come together quickly! With only 6 ingredients that you most likely have in your pantry you can put these together in no time.
The worst part is having to wait for them to set up because you just know you want to dig in right away and devour one. But it is absolutely worth the wait! Trust me!
HOW TO STORE:
Since these are frozen, they have to remain frozen so storing in the freezer is essential for these Mini Key Lime Pies. If you don’t plan on eating all of them right away don’t decorate them.
Store these in the silicone molds in the freezer tightly wrapped in plastic wrap and they should keep for up to 3-4 months.
If you have already taken them out of the molds store them in a larger freezer container lined up and do not stack them.
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Get the silicone cupcake liners here!
Aren’t these Key Lime Pies just the cutest things ever. I’m obsessed and they aren’t just cute but they are absolutely tasty too, they will quickly become your new favorite frozen treat.
TIPS AND TRICKS:
- We use silicone molds for this recipe but you can use a regular cupcake tin, silicone is easier to help remove these.
- Regular graham crackers can replace the honey graham crackers in this recipe.
- You can use bottled key lime juice if you can’t find key limes.
- Freezer these for up to 3-4 months.
- You can easily double this recipe, you will just need multiple cupcake pans.
Looking for that perfect frozen treat? Then you will want to make a batch of these Mini Key Lime Pies, you will not regret it!
If you like this recipe you might also like:
Individual Frozen Key Lime Pies
Ingredients
- ¾ Cup key lime juice fresh squeezed (about a pound of key limes or good bottled key lime juice)
- 14 ounce can sweetened condensed milk
- 8 oz whipped topping plus more for garnish
- 8 oz cream cheese softened
- ½ stick butter unsalted, melted
- 1 sleeve honey graham crackers turned into crumbs, about 1 1/2 cups crumbs
Instructions
- Crush graham crackers and mix with the butter, set aside.
- Cream the cream cheese until smooth using a hand mixer, add the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.
- Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
- Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about ¾ of the way up. Top with the graham cracker crumbs. Place on a platter or sheet tray and place in freezer for 4 hours or until set. Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
- Serve with whipped topping garnish and key lime slice if desired, enjoy!
Notes
- We use silicone molds for this recipe but you can use a regular cupcake tin, silicone is easier to help remove these.
- Regular graham crackers can replace the honey graham crackers in this recipe.
- You can use bottled key lime juice if you can't find key limes.
- Freezer these for up to 3-4 months.
- You can easily double this recipe, you will just need multiple cupcake pans.
Nutrition
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Comments & Reviews
Dana DeVolk says
I serve frozen, they thaw very quickly in just a few minutes enough to eat. It has an ice cream texture.
Laurie Ann Cox says
Been making this exact recipe for quite a few years now I got from a different site. Silicone is definitely the way to go, I make a double batch and fill a big container full of them (minus the garnishes) for my dad to keep in his freezer. He can’t stop at just one most of the time and he goes through them pretty quick! I’m with him there, they are so refreshing!
Laurie Ann Cox says
I’m sure it would, the filing goes in first and the graham cracker at the very top. I haven’t tried it as I use silicone, but I’m sure it would.
Beth Rzeszut says
Made these little beauties today- little disappointed in the flavor- very tart. I am wondering what I did wrong? I did use key lime juice from the bottle as I couldn’t find the actual ones. The recipe made quite a few and I am also wondering what I can do to salvage the remainder??
Dana DeVolk says
If you used bottled key lime juice, the flavor will be different than the original recipe. Tartness is also a preference per person, I suggest next time using fresh key limes if possible and also adding less juice, taste the mixture, then add more to your taste. To use the remaining, I suggest serving with whipped topping or whipped cream that is sweetened, to help cut some of the tartness.
Cj Skull says
Love these individual key lime pies!
I used fresh whipped cream and added lime zest to the filling ! Made meringue and pipped it after flipped out and torched it for added flair! Great GO to recipe ! Outstanding flavor!
Jennifer Durtanovich says
What is whipped topping please
Dana DeVolk says
Cool Whip
Maaria says
Would like to make this recipe in a 9×13 or 8×8 glass pan, would that work?
Dana DeVolk says
It would work, I’m not sure which size would be best though as I haven’t made it that way before.
Kelly says
Holy smokes, this is delicious! I didn’t have any eggs, so I went looking for a recipe that didn’t need them. Came across this recipe and I will now be tossing my old recipe and making these every time! The flavor is perfect. It’s a good strong flavor, but not too much. Very easy to make. The whole tray I served was gone in minutes and everyone raved about them.
Ava says
Did anyone else have a problem with not enough gram cracker crust and to much filling
Dolores Rocha says
Definitely a 5-star rated recipe. Everyone loves it and asks for the recipe. Made it when it was HOT and had to work quickly between frozen parts. I usually double the recipe and make 18 instead of 12
Cathy says
FANTASTIC recipe! I made it just as written. I only have 14 silicone liners so I filled them pretty full and it made 13. My husband loved them as well & they are SO refreshing on these hot days.
Such a quick and easy recipe, I whipped them up in 20 minutes after juicing the limes. I definitely recommend using fresh key limes, they are available pretty much everywhere and one # yielded the 3/4 C of juice needed.
Thanks so much for sharing this wonderful treat.
Janice says
Every loved these! So refreshing!
Cathy says
This recipe is AWESOME and my husband loves it as well. It’s a cinch to make, the toughest part is juicing all the little key limes. I’ve made it 3 times already and it comes out perfectly. I had to buy the silicone molds which came in a set of 14. So I make 14 instead of 18. The only other change I made is to add 1/4 C brown sugar & up the melted butter to 6 T for the graham cracker “base”. It holds together better and is tastier.
Thanks for this super recipe!
Nancy says
Very easy to make, delicious. However there were no directions on how long to thaw before serving. We found that removing the pie tins from freezer and thawing in refrigerator for 1 to 1/2 hrs was adequate
Alice Smith says
How many cakes does this make?
Dana DeVolk says
18