Frozen Mini Key Lime Pies
A cold and refreshing dessert that everyone will enjoy! Personal mini pies with a sweet and sour kick perfect for a Summer BBQ!
Frozen Mini-Key Lime Pies
Ingredients
- 1 1/2 cups graham cracker, crushed
- 2 tablespoons honey
- 1/3 cup butter (melted)
- 8 oz cream cheese, softened
- 14oz sweetened condensed milk
- 1/4 cup lemon juice
- 1/4 cup key lime juice
- 2 tablespoons key lime zest
- 1 cup cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
Instructions
Nutrition Facts
Calories
398.69Fat (grams)
23.73 gSat. Fat (grams)
14.21 gCarbs (grams)
42.37 gFiber (grams)
0.53 gNet carbs
41.85 gSugar (grams)
35.77 gProtein (grams)
6.08 gSodium (milligrams)
211.28 mgCholesterol (grams)
70.08 mgDirections
1. In a small bowl, mix the melted butter and honey together. In a medium bowl, combine graham cracker crumbs and butter mixture.
2. Mix together with a fork until the mixture has the consistency of wet sand. Set aside.
3. Add the cream cheese, sweetened condensed milk, lime juice, lemon juice and zest to a large bowl.
4. Beat the mixture on low until it is completely incorporated. Then beat on medium until smooth and creamy.
5. Make the whipped cream. Place mixer bowl in freezer for at least 20 minutes to chill. Pour heavy whipping, powdered sugar and vanilla into the cold bowl.
6. Using a hand mixer or the whisk attachment of your stand mixer, beat ingredients on low until combined. Beat for another minute or two on high speed until stiff peaks form.
7. Gently fold 1/2 cup whipped cream into key lime mixture. Cover the rest of the whipped cream and refrigerate.
8. Cover and chill key lime mixture in refrigerator for at least 30 minutes before filling muffin tins.
9. Line a 12-count muffin tin with baking cups.
10. Pour key lime mixture into a pastry/frosting bag or a Ziploc with the corner cut. Squeeze mixture into the baking cups filling them halfway.
11. Spoon the graham cracker crumbs on top of the key lime mixture filling to the top of the baking cup. Press down gently with spoon to adhere.
12. Place muffin tin in the freezer for 3-4 hours.
13. Gently remove the pies from the baking cups and place them graham cracker side down.
14. Using a spoon or a pastry/frosting bag, add a dollop of the remaining whipped cream to the pies and sprinkle a little key lime zest to finish.
Keep in freezer until ready to serve.