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:
-
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!
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.
This post contains affiliate links
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
.
- Mango Margaritas - July 26, 2021
- Lemon Poppy Seed Cake - July 23, 2021
- Sweet and Spicy Corn Relish - July 22, 2021
How many ounces is a normal can of sweetened condensed milk? 14?
Yes!
This looks soo delicious.. I would love to try.. bt we dont get graham crackers, what can i use instead of graham crackers?
I’m not sure where you’re located but I have heard digestive biscuits are similar. But, you would have to add a touch of sugar to them.
Hi Dana. These look so incredibly yummy and I am definitely going to try this recipe of yours out! But I’m in South Africa and we don’t have whipped topping. Can you describe the main ingredients of whipped topping? Is cream one of them? Do you think I can use whipped dairy cream instead? Thanks! Janet
Yes, whipped cream will work as well!
I’m on your website for the individual key lime pies, but all I can access are peoples’ comments – how do you access the actual receipe???!!!! My daughter wants to make these for our Thanksgiving dinner tomorrow! Please email the recipe or the link for the recipe. The website isn’t working.
Sorry I had a glitch but all is fixed now! To go directly to the recipe use this link: http://thissillygirlskitchen.com/2014/07/individual-frozen-key-lime-pies/2/
Need help I can’t get the key lime recipe to pull up and I made these last year for Thansgiving and I was asked to bring them again. They were the bomb please help. Can I get a link or the recipe emailed to me.
Just click on the image that says “Click here to continue reading” That takes you to the recipe.
I tried making these a couple nights ago and just taste-tested one yesterday–delicious! My only question is, how do you make the graham cracker crust stick to itself? The layer that sticks to the frozen cheesecake is fine but when I flip my cheesecakes over any excess graham cracker crumbs don’t stick. I followed the recipe to a T so I didn’t think it would be the amount of melted butter that was the problem. Thanks!
These are gorgeous! Any tricks on how to make the cool whip on top look as good as yours? Thanks!
Easy! Just place the cool whip in a zip lock bag, spread it to one of the bottom corners and snip off a 1/4 of an inch off the corner, then just pipe it on!
I would like to make these for Easter tomorrow. Can I make tonight and leave in the freezer right side up until ready to serve then flip them over and dress them before dinner?
Too late to answer now, but yes you can make these a month in advance and do that.
So I’m making these for a bridal shower, but I put the crumbs on the bottom thinking I can just leave them in the paper liners. Now I’m just worried that when they go to eat them the graham cracker crumbs will go everywhere, and for that reason they might be easier to eat with a fork. Also, I have to travel about an hour to get to where the shower is. So do you think they will be okay in coolers with ice? Love the flavor! So delicious!
You need to eat these with a fork or spoon either way. I’ve never made them that way so I’m not sure, I would assume everything will be fine. As for the trip, yes a cooler on ice is good but try to get them back in a freezer until just before serving.
Do you serve these frozen or thawed?
I serve them frozen, but they start to soften up just after a few minutes so they are not hard to eat.
Also I made these in the Jumbo silicone cups. Was I supposed to make them in the medium size? I got 15 in the largest size. Really rich!!!
I have never seen them in any other size. I only use the regular cupcake sized liners.
They look large in the picture. So when I went to Michael’s to buy the liners I bought the large ones. I got an order for 10 and had to buy 2 sets. (the large ones come 8 in a set) I wondered why the recipe said they made 18!D
wow, I’m druwling. Your stuff looks amazing
Easy, very soft and delicious! My favourite summer recipe so far! :]
Hi there ! Can I make this in a deep dish pie plate ? I would love it for Easter
Yes, you can! Just press in all the breadcrumbs on the bottom and pour the filling on top. This will definitely need overnight to set.
You could make them bite-sized by making them in mini muffin tins,
They look delicious , but where is the actual Recipe ? i saw the Video, but that doesn’t tell you the amount in the ingredients!
Under the video it has the pages. There are two pages to this post. Click on 2 and it takes you to the recipe. Or, use this link: http://thissillygirlskitchen.com/2014/07/individual-frozen-key-lime-pies/2/
hi!! i would love to make this dessert!! my only question is, how long does it last from the day you make them? can it last for (let says) a week? 5 days? 2 days?
Yes, they will last a week in the freezer!
Wonderful recipe. I found it easiest to place the cheese mixture into the molds by using a pastry bag or a Ziploc bag with a corner cut. Much cleaner than using a spoon.
I am making these for a family outting, and I need to do these about 3 days ahead. Can you freeze them that long, and do they have to set out on counter or refrigerator to get to the right consistency? If so, how long? I know I will love these.
You can make these longer in advance than that. They keep beautifully in the freezer. They don’t need long to sit out, I suggest serving them still frozen as they defrost pretty quickly. Maybe 10 minutes in advance pop them out of the freezer then serve, so easy!
Thanks for the quick response.