Mini Frozen Key Lime Pies
Delightful individual-sized frozen key lime pies featuring a graham cracker crust, creamy lime filling, and whipped cream topping. These refreshing treats combine the perfect balance of sweet and tart flavors.
Ingredients
- •5 tablespoons unsalted butter
- •1 tablespoon honey
- •1 cup graham cracker crumbs
- •8 ounce cream cheese
- •14 ounce sweetened condensed milk
- •3 tablespoons key lime zest
- •⅓ cup key lime juice
- •2 tablespoons lemon juice
- •¾ cup heavy cream
- •2 tablespoons powdered sugar
- •1 piece muffin pan
Cooking Instructions
- 1.
Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
10 min
- 2.
Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
5 min
- 3.
Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
8 min
- 4.
Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
180 min
- 5.
Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
10 min
- 6.
Pies (without topping) can be made 2 weeks ahead; cover and freeze.
