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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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!
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!
Yes! That will work, just whip it to stiff peaks and you’re good to go!
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!
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
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
Thanks for the tip!
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
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!
Can these be set up in the fridge overnight? Thanks!
No, these need to be frozen
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!
Oooh, I haven’t tried it as a dip yet, that’s a great idea! Thanks so much 🙂
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?
I would think so, however, these would be pretty big for “bites”. BUT, if serving with a fork, then definitely!
Do you have to use the silicone liners? What if you used regular cupcake paper or aluminum liners?
I have heard they work as well.
How long can the pies stay frozen? Hoping to make them 3 days ahead.
I would eat them within 30 days, so you’re good!
Have you done it with regular Persian limes, is there much difference?
I have not, but it would still be delicious! Key limes are slightly more tart with a hint of a floral aspect.
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.
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!!
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!
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!
absolutely delicious and everyone loves them! Perfect size too for creamy refreshing sweet bite.
Just wondering if you can substitute with lemon?
Thanks!!
Yes!
I can’t find key limes, can I use key lime juice?? Hopefully I can find that!
Sounds like a good keeper!
Yes! It will be just slightly different but still very YUM
These were so yummy! My hubby said these were “better than anything at Cheesecake Factory”!
I used paper cupcake liners as I don’t have silicone ones. They worked perfect. These are a super tasty and yummy treat but light enough to where you don’t feel so guilty either. Definitely will make again and possibly try with lemons instead!
Delicious! I believe I used the wrong lines but it was so good!