Key Lime Mini Pies

These mini pies have a light and creamy filling with a sweet, cinnamon graham cracker crust. A dollop of whipped topping on top complements the tartness of the key lime flavor.

Prep Time 30

Total Time 30

Servings 24 servings

Equipment

24 silicone muffin liners
2 standard 12-cup muffin pans
Electric mixer
Medium bowl

Ingredients

8 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
¾ cup bottled Key lime juice
1 tub (8 ounces) whipped topping, divided

Instructions

For the pie

Place 24 silicone muffin liners in two 12-cup muffin pans and set aside.
In the bowl of a stand mixer, beat cream cheese on high for about 1 minute, until creamy. Add sweetened condensed milk and lime juice. Beat on medium for about 1 minute, until smooth.
Gently fold in half of the tub of whipped topping, about 4 ounces. Scoop mixture into prepared muffin cups, filling about two-thirds full.
In a medium bowl, combine the melted butter, graham cracker crumbs, sugar, and ground cinnamon. Spoon the mixture evenly over each mini pie and pack it down gently with the back of a spoon. Freeze for about 2 hours, until firm.
To serve, remove from the freezer. Invert mini pies onto a serving plate, crust side down, and gently remove the silicone liners. Top with remaining whipped topping. Serve frozen.

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