Mini Frozen Key Lime Pies
Ingredients
The crust
-
1
cup
graham cracker crumbs
-
5
Tbsp
butter
-
1
Tbsp
honey
The filling
-
⅓
cup
heavy cream
-
2
Tbsp
granulated sugar
-
8
oz
cream cheese
-
1
14 oz can
sweetened condensed milk
-
2
tsp
lime zest
-
½
cup
fresh lime juice
The topping
-
¾
cup
heavy cream
-
1½
Tbsp
granulated sugar
-
12
pieces
fresh raspberries
-
to taste
fresh mint
-
to taste
sliced and quartered limes
Instructions
- Line a 12-cup muffin pan with silicone cupcake liners.
- Mix graham cracker crumbs with melted butter and honey until evenly coated.
- Whip heavy cream until soft peaks form, then add 1 Tbsp sugar and whip to stiff peaks.
- In a separate bowl, whip cream cheese with 1 Tbsp sugar until fluffy, then mix in condensed milk, lime zest, and lime juice.
- Fold the whipped cream into the cream cheese mixture.
- Divide the mixture among the silicone liners, filling each about ¼ inch from the top.
- Sprinkle the graham cracker mixture over the filled cups.
- Cover with plastic wrap and freeze until firm, about 3 to 4 hours.
- For the topping, whip heavy cream until soft peaks form, add sugar, and whip to stiff peaks.
- Remove pies from the freezer, remove from liners, and pipe whipped cream on top, garnishing with raspberries, lime wedges, mint, and lime zest.
Nutrition Facts (estimated)
Servings
12
Calories
355
Total fat
23g
Total carbohydrates
33g
Total protein
5g
Sodium
221mg
Cholesterol
74mg
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