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
- Line a muffin pan with 12 cupcake liners.
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined.
- Press the crust mixture firmly into the bottom of each cupcake liner.
- In a separate bowl, beat the cream cheese until smooth and creamy.
- Mix in the sweetened condensed milk, key lime juice, lime zest, and vanilla extract until fully combined.
- Fold the whipped topping gently into the filling mixture.
- Spoon the filling evenly over the prepared crusts.
- Smooth the tops with a spoon or spatula.
- Freeze the pies for at least 4 hours or until firm.
- Garnish with extra lime zest or lime slices before serving.
- 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.
Nutrition
- Serving Size: 1 mini pie
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg