Wednesday, August 27, 2014

Frozen Key Lime Pies

This Recipe Makes 12:

These amazing key lime pies are so good they begin with a buttery graham cracker crust, on top of that is a silky, creamy filling with a hint of tartness from the key lime juice, then a hint of sweetness from the sweetened condensed milk. Then you top it off with cool whip and a key lime, and you have perfection.

This dessert is perfect, they taste just like a key lime pie, but in an individual size. Serve these for yourself as a dessert, any type of party, perfect anytime of the year. Who doesn't love key lime pie, and these perfect little gems are so easy to make and you do not even have to turn your oven on. Be prepared to have paper and a pen handy if you are serving these to guests because they will want this recipe, guaranteed!!!!


  1. 1/4 cup key lime juice, I use (Nellie and Joe's Famous key Lime Juice)
  2. 1 can sweetened condensed milk
  3. 8 ounces cool whip, plus more for garnish 
  4. 8 ounces cream cheese, softened
  5. 1/2 stick butter, melted
  6. 1 sleeve honey graham crackers, processed into crumbs
  1. In a food processor pluse graham crackers into fine crumbs then mix with the butter, set aside.
  2. In a largemixing bowl beat the cream cheese until smooth then add in the sweetened condensed milk and beat until smooth. Add the key lime juice and beat again until smooth.
  3. Let the whipped topping defrost and fold into the cream cheese mixture, until combined.
  4. Prepare muffin tins with cupcake liners and  fill with the cream cheese mixture about 3/4 of the way up. Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set. Remove from the muffin tins, then remove the cupcake liners carefully and serve graham cracker side down. 
  5. Serve with whipped topping garnish and lime wedges. 
  6. Note: If you are serving them the same day, take out of the freezer about 30-35 minutes before serving. Or if serving the next day just keep stored in freezer and take out 30-35 minutes before ready to eat.

recipe slightly adapted and photo source from:

1 comment:

Dawn Yucuis said...

I love your key lime pies. I think that it is a great idea using the muffin tins, to make them look perfect. Beautiful presentation.