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Mini Frozen Key Lime Pies

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Refreshing Mini Frozen Key Lime Pies with a buttery graham cracker crust and creamy citrus filling. These cool and tangy mini desserts are perfect for warm-weather gatherings and easy make-ahead treats.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 12 mini pies
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 tablespoon lime zest
  • 1 1/2 cups whipped topping
  • 1 teaspoon vanilla extract
  • Lime slices, for garnish

Instructions

  1. Line a muffin pan with 12 cupcake liners.
  2. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined.
  3. Press the crust mixture firmly into the bottom of each cupcake liner.
  4. In a separate bowl, beat the cream cheese until smooth and creamy.
  5. Mix in the sweetened condensed milk, key lime juice, lime zest, and vanilla extract until fully combined.
  6. Fold the whipped topping gently into the filling mixture.
  7. Spoon the filling evenly over the prepared crusts.
  8. Smooth the tops with a spoon or spatula.
  9. Freeze the pies for at least 4 hours or until firm.
  10. Garnish with extra lime zest or lime slices before serving.
  11. Let the pies sit at room temperature for a few minutes before enjoying.

Notes

  • Regular lime juice may be used if key lime juice is unavailable.
  • Vanilla wafers or shortbread cookies can replace graham crackers for the crust.
  • Add toasted coconut for a tropical flavor variation.
  • Fresh whipped cream can be substituted for whipped topping.
  • Store the pies in an airtight container in the freezer for up to 2 weeks.
  • Serve slightly softened for the creamiest texture.

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