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. You will also love our Strawberry Rhubarb Pie!
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
- 8 tbsp unsalted butter, melted
- 2 cups graham cracker crumbs
- ¼ cup sugar
- 1 tsp ground cinnamon
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.