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Easy Mini Frozen Key Lime Pies - Refreshing Bite-Sized Treats
These creamy, tangy mini key lime pies are served frozen in a graham cracker crust for a cool, refreshing dessert. They’re simple to make, freezer-friendly, and perfectly portioned!
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs about 10 crackers
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter melted
- For the filling:
- 1 can 14 oz sweetened condensed milk
- 1/2 cup key lime juice fresh or bottled
- 1 tsp lime zest
- 1 package 8 oz cream cheese, softened
- 1 cup whipped topping like Cool Whip or homemade
- Optional toppings:
- Extra whipped cream
- Lime slices or zest for garnish
- Crushed graham crackers
Instructions
- Prepare Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture into the bottoms of 12 cupcake liners in a muffin tin to form the crusts. Set aside.
- Make Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sweetened condensed milk, lime juice, and zest. Mix until creamy.
- Fold in whipped topping gently until combined.
- Assemble
- Spoon the filling over the crusts in each muffin cup and smooth the tops.
- Freeze
- Freeze for at least 4 hours, or until completely firm.
- Serve
- Remove from freezer 5–10 minutes before serving. Top with whipped cream and a lime slice or zest, if desired.
Notes
- You can use regular lime juice if you can’t find key limes.
- For a gluten-free version, use gluten-free graham crackers.
- Store in the freezer in an airtight container for up to 1 month.
Nutrition
Calories: 260kcalCarbohydrates: 25gProtein: 4gFat: 17gFiber: 1gSugar: 18g