Key Lime Pie, cute little no-bake pies that will have your family raving for more!
These individual frozen key lime pies are an easy, mini version of your favorite summertime dessert.
Key Lime Pie
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 have made a key lime eclair cake and he loved it!
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 Pie already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Key Lime Pie recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
What is key lime pie made of?
Did I mention these are easy?
Yes, shockingly so. No bake. Crumble up some graham crackers, mix some cream cheese, whipped topping, key lime juice, sweetened condensed milk, and BAM. Perfection.
(AND, btw… this is pretty much the exact same dessert as last week with these Strawberry Icebox Bars except I changed the crust and filling flavor… so sue me!)
I’ve been loving a more “mini” dessert lately… especially for something like this. Can you imagine presenting these easy mini key lime pie 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!
I’m actually eating one of these now while writing this post… jealous?? LOL, but seriously they are so cute and tiny, you can easily have two like Jeremy does but I like just one, it’s a perfect little treat for that late night sweet tooth craving!
The filling texture is super smooth, so close to ice cream!
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How to make key lime pie no bake:
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!
Nutrition
This post was updated on 5/31/2018 with newly edited photos and light text changes.
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Mvpwest says
This is a such a darling and clever idea for a key lime treat! Your other treats look fabulous as well! I just ordered the silicone cupcake liners.. And your recipe is totally written so even I (a non baker) could follow.. Thanks!
Debra says
I have whipping cream but no frozen whip cream. Can I whip that up and use it instead? I’ve had these desserts that a friend made and they are so delicious and I want to try making them too!
Dana DeVolk says
Yes! That will work, just whip it to stiff peaks and you’re good to go!
Sandra says
I’ve been waiting yeaaars to make this delicious dessert! But, I have a question, how long can it be out of the refrigerator? Thank youuu!
Dana DeVolk says
Hi Sandra, it will start melting pretty quickly. I wouldn’t let them sit out any more than about 10 minutes. Thanks so much, make these already! lol
avalor_queen says
to help y’all get the cupcake wrappers filled just right. Fill an ice cream scooper half which gets you almost perfectly to 2/3 full
Dana DeVolk says
Thanks for the tip!
Laurie says
I can’t wait to try these. I have a mini muffin pan I am planning on using. Can you tell mem what the yield is? How many should I expect to get from the recipe?
Thanks
Dana DeVolk says
Hi Laurie, I really have no idea. I have never made these into minis. I THINK you would expect to get three minis from one regular size. But, again, just a guess!
Heidi says
Can these be set up in the fridge overnight? Thanks!
Dana DeVolk says
No, these need to be frozen
Laura says
These are excellent! Made them multiple times and plan to again soon. I believe I even used the mix (room temp, not frozen) as a dip once a long time ago, yum! Thanks for the great recipe!
Dana DeVolk says
Oooh, I haven’t tried it as a dip yet, that’s a great idea! Thanks so much 🙂
michelle y perry says
am definitely trying these for sure . I love key lime pie. am wondering though if you could make them into key lime bites with chocolate over them for a topping?
Dana DeVolk says
I would think so, however, these would be pretty big for “bites”. BUT, if serving with a fork, then definitely!
Heidi says
Do you have to use the silicone liners? What if you used regular cupcake paper or aluminum liners?
Dana DeVolk says
I have heard they work as well.
NANCY POE says
How long can the pies stay frozen? Hoping to make them 3 days ahead.
Dana DeVolk says
I would eat them within 30 days, so you’re good!
norrine says
Have you done it with regular Persian limes, is there much difference?
Dana DeVolk says
I have not, but it would still be delicious! Key limes are slightly more tart with a hint of a floral aspect.
Liz Suber says
I have a recipe for a pie very similar to this. It originally called for lemon juice but I substitute key lime some times. They both always get raves. Two other ways to use the filling, for showers, I have piped it into mini phyllo dough shells. I have also left in a bowl as a dip with graham sticks when I can find them and/or vanilla wafers. I love the idea of the frozen for a southern summer.
Krista says
So easy and so yummy!! I’ve even made just the filling and put it in my silicone muffin pan to freeze. Have lots of small, cool treats!!
Priscilla Young says
I made this today. Tasted great! I used real whipping cream with a small amount of confectioners sugar instead of the whipped topping called for. I whipped it to almost stiff peaks and then folded it in. I am also used the whipped cream on top.
I used vanilla wafer crumbs instead of graham (personal preference).
I used paper cupcake cups as I only had mini silicone cups. They worked fine. Everyone loved the lightness and the sweetness of the cream against the tart of the lime mixture.
It’s a great treat on a hot day! It hit 100 today so we needed a cool treat!
Bea says
I use this same recipe almost except I make my whipped cream ( don’t use cool whip ) what I love about your recipe is the Graham cracker crust upside down so you have a better ratio of crust. I do add nuts to the crust. It’s beautifully delicious!
layd di says
absolutely delicious and everyone loves them! Perfect size too for creamy refreshing sweet bite.
Sophia says
Just wondering if you can substitute with lemon?
Thanks!!
Dana DeVolk says
Yes!