Ingredient List
For the filling:
  • 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
For the crust:
  • 8 tablespoons unsalted butter, melted
  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
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.

  • Pinterest Pin Key Lime Mini Pies

    If you are wanting another small dessert, try these Mini Fruit Pizzas to sweeten your event!

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