Description
Zesty key lime pie brings tropical Florida sunshine to your dessert table without turning on the oven. Cool, creamy lime filling nestled in a graham cracker crust offers refreshing tangy sweetness you cannot resist.
Ingredients
Scale
Main Ingredients:
- 14 ounces (397 grams) sweetened condensed milk
- 8 ounces (226 grams) cream cheese, softened
- 8 ounces (226 grams) whipped topping, plus more for garnish
- ¾ cup (180 milliliters) key lime juice, fresh squeezed (about a pound of key limes or good bottled key lime juice)
Crust Ingredients:
- 1 ½ cups (180 grams) graham cracker crumbs (or 1 sleeve graham crackers)
- 4 ounces (113 grams) unsalted butter, melted
Garnish Ingredients:
- Additional whipped topping
Instructions
- Prepare the crust by pulverizing graham crackers and blending them thoroughly with melted butter until the mixture resembles fine, moist sand.
- In a spacious mixing vessel, transform cream cheese into a silky, lump-free consistency using an electric mixer at medium speed.
- Pour sweetened condensed milk into the cream cheese, continuing to blend until the mixture achieves a uniform, velvety texture.
- Introduce freshly squeezed key lime juice, stirring until the filling becomes completely integrated and smooth.
- Incorporate whipped topping delicately, folding with a spatula to maintain airiness and eliminate any visible streaks.
- Select small silicone molds or paper cupcake liners, carefully distributing the lime filling to approximately three-quarters of each container’s depth.
- Sprinkle the reserved graham cracker mixture atop each mini pie, creating a delicate crumbly layer.
- Transfer the assembled desserts to the freezer, allowing them to solidify for a minimum of four hours until completely set.
- Release the mini pies from their molds by briefly submerging the container’s exterior in warm water, which will help loosen the edges.
- Plate the desserts with the graham cracker layer facing downward, garnishing with an additional dollop of whipped cream and a petite key lime slice for visual appeal.
Notes
- Chill Factor: Freezing these mini pies for 4 hours ensures a perfectly set, creamy texture that will melt in your mouth.
- Smooth Operator: Use an electric mixer to cream the cream cheese and blend ingredients, preventing any lumpy inconsistencies.
- Unmolding Magic: Dip silicone molds in warm water for a few seconds to easily release the mini pies without damaging their delicate shape.
- Crumb Creation: Graham cracker topping adds a delightful crunch and complements the tangy key lime filling.
- Garnish Game: Top with whipped cream and fresh key lime slices for a restaurant-worthy presentation that elevates the dessert.
- Make-Ahead Marvel: These mini pies can be prepared in advance and stored in the freezer, making them perfect for stress-free entertaining.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 368
- Sugar: 25 g
- Sodium: 230 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg