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
Crystal Cené says
I made these last night and they were AMAZING! I followed the recipe exactly with 2 exceptions: 1) added a little (~1/2 tsp pure vanilla extract) to cut some of the tartness (I used key lime juice instead of fresh limes); and 2) I added some brown sugar to the Graham cracker crust and butter mixture, as another reviewer suggested. This add a hint more sweetness to the crust (it was delicious).
This made more than 18 (and I didn’t double the recipe), so I put the extra in a silicone muffin pan, in addition to the individual silicone cupcake holders. Surprisingly, i was still able to “pop” out individual pies when I wanted to eat one, so no worries if you don’t have enough individual holders.
I will definitely make it again and serve it to guests on special occasions. My son is devouring them!
Joyce Pretzer says
Sounds great but must they be frozen? Will they set ok if only refrigerated 8hrs or overnight? I want to make them for my bingo players. I am handicapped & live in a senior facility. Anxious for your reply.
Dana DeVolk says
I have never tried having them set up in the fridge. If they end up not setting up all the way, it would still be good eaten out of the containers.
Bonnie Seidl says
checked your link for silicone muffin cups – Amazon says out of stock, unknown if they will restock…but they have lots of others that look exactly the same. Maybe need to renegotiate with Amazon so you get credit for peeps like me who now have to have them – thanks to you!
Dana DeVolk says
Thanks for this, I’ll update the post!