Another of the great Silvia’s Break party treats! Hats off once again to my great friend Silvia for having me over to taste all the wine, and whip us some yummy treats in her beautiful home. I could do this all day, everyday.
So, without ado, are you ready for the cutest most summery dessert ever?! Seriously, the cuteness factor on these little pies is level 1,000,000,000,000.
But don’t worry, these aren’t just for looks, these little pies taste AHHHMAZING. They are so light and refreshing, and, tangy and sweet. This is now my go-to dessert, as in, I made them 2x in one weekend. I also found myself standing outside the freezer willing these babies to hurry up and CHILL so I could down a few before guests arrived.
OK, it tastes AMAZING, it looks FANCY, but the absolute best part about this dessert how easy it is to make. These pies come together in mere minutes, require no baking time, and you only dirty one bowl! WOW!!
The graham cracker crust is super easy to make if you have a food processor, or a ziplock bag and a rolling-pin (or something similar). Like I’ve said a million times before, I hate, HATE (that’s a yell) cleaning dishes. So, I prefer to crush my graham crackers into itty bitty pieces (dust) using a bag and physical force. I might like the rush of just pulverizing something too…and sometimes I can recruit help to make the crust!
Notes: These pies melt rather quickly, pull out of freezer only when ready to indulge! The recipe is *KEY* lime pie, but I must confess that I use regular limes to make it.
Frozen Mini *Key* Lime Pies
A delightful individual size treat!
- 7-8 graham crackers crushed into crumbs
- 1 stick butter melted
- 8oz cream cheese
- 6oz cool whip (the frozen kind) OR 2 cups Whipping Cream whipped
- 1 can condensed milk
- 1 cup key lime juice (regular limes will be fine)
- 2 tablespoons key lime zest (optional) (regular limes will be fine)
- 12 cupcake cups
- Step 1 In a bowl mix together graham crackers and melted butter (we use our hands). You want it to be a moist clumping mixture. make sure all crumbs are moist.
- Step 2 pat enough of the crumb mixture into the bottom of your cupcake cup. It’s easiest if the cupcake cup is in a cupcake tin. You want the graham cracker mixture to be about a 1/2-1″ layer on the bottom. Set aside
- Step 3 Using the same bowl (it’s now empty) whip the cream cheese for a few minutes with a mixer.
- Step 4 Add cool whip and whip again for a minute.
- Step 5 Add lime juice, zest and condensed milk and whip again for a minute.
- Step 6 Layer the lime mixture on top of the graham cracker layer in each cupcake cup, filling up to the top.
- Step 7 Freeze for about 2-4 hours.
- Step 8 Remove from freezer and top with whipped cream and lime slices.