Individual Frozen Key Lime Pies

Jeremy is a key lime pie freak. It’s no secret that my greatest joy is making dishes that my honey absolutely loooooves. I’m sure I have, on many occasions, listed out his favorite things. On the top of that list is key lime pie. Oh yea, he loves that tartness with a hint of sweet and silky smooth filling. I have made a key lime pie and he loved it but since this is frozen desserts month, I wanted to mix it up a bit! I took the flavors of key lime pie and turned it into these adorable individual frozen key lime pies, and guess what?! They tastes shockingly close to the original! But, more refreshing being ice cold, YUM! Perfect summer dessert.

Individual Frozen Key Lime Pies

Did I mention these are easy. Yes, shockingly so. No bake. Crumble up some graham crackers, mix some cream cheese, whipped topping, key lime juice, sweetened condensed milk and BAM. Perfection. (AND, btw… this is pretty much the exact same dessert as last week except I changed the crust and filling flavor… so sue me!)

I’ve been loving a more “mini” dessert lately… especially for something like this. Can you imagine presenting these on a big platter at your next cook out, or plated for a dinner party? Totally impressive, gorgeous, delicious and you’ll be getting asked for the recipe ASAP, I guarantee it!

Individual Frozen Key Lime Pies

18 portions

These are great to make ahead, up to a month!

Ingredients

  1. 3/4 Cup key lime juice, fresh squeezed (about a pound of key limes)
  2. 1 can sweetened condensed milk
  3. 8 oz whipped topping, plus more for garnish
  4. 8 oz cream cheese, softened
  5. 1/2 stick butter, unsalted, melted
  6. 1 sleeve honey graham crackers, turned into crumbs

Instructions

  1. Crush graham crackers and mix with the butter, set aside.
  2. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.
  3. Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
  4. Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about 3/4 of the way up. Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set. Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
  5. Serve with whipped topping garnish and key lime slice if desired, enjoy!
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Step by Step Directions

Crush graham crackers and mix with the butter, set aside. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.

Crush graham crackers and mix with the butter, set aside.
Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.

Let the whipped topping dethaw and add to the cream cheese mixture, folding it in until combined.

Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.

Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about 3/4 of the way up.

Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about 3/4 of the way up.

 

Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set.

Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set.

Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
Serve with whipped topping garnish and key lime slice if desired, enjoy!

I’m actually eating one of these now while writing this post… jealous?? LOL, but seriously they are so cute and tiny, you can easily have two like Jeremy does but I like just one, it’s a perfect little treat for that late night sweet tooth craving!

The filling texture is super smooth, so close to ice cream!

I went a little nuts with the pictures, they were very photogenic if I do say so!

Yummah! Don’t be surprised if you see another flavor combo from me… these icebox pies are so easy and yummy, we can’t get enough!!

Make sure to check out Parrish’s frozen dessert series recipe for Caramel Ice Cream Sandwich Cake!

Caramel_Ice_Cream_Sandwich_Cake

Past frozen desserts series recipes:

Golden Oreo Banana Pudding Pops | Chocolate Covered Strawberry Icebox Bars

Even more yummy frozen desserts:

c4

Mocha Milkshake

dbv

Death By Vanilla

10

Banana Split Milkshake

For more yummy inspiration make sure to follow my food board on Pinterest!

I participate in these linky parties, Savvy Southern Style, Coastal Charm and Orj Junkie.

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46 thoughts on “Individual Frozen Key Lime Pies

  1. “Let the whipped topping dethaw…”

    Um, let’s think that one through. Thawed = not frozen. Dethaw = freeze.

  2. These look amazing! I love that they are upside down cupcakes.

    Also, I can’t help but notice that your silicone baking cups are beautiful. Mine are definitely worse for wear, but they’re 5 years old.

  3. Yum!! I can’t wait to try these delicious things! I love key lime pie!!! I would love it if you linked this up to my Motivate Me Monday linky party at IT’S A ginger SNAP.

    • Good question, you could make them in a cupcake tin, which would be super easy to store in the freezer. Only down side is having the flip the whole thing over and all of them popping out. If you are making them for a party that wouldn’t be an issue. OR after popping them out, place them in zip lock bags and put them back in the freezer until ready to eat. Thanks so much, let me know how it comes out!

    • I used paper cupcake liners and kept them in the cupcake tin while freezing. worked like a charm. The paper comes off very easy hassle free. I just made these last night. Fantastic!!

  4. I have a ton of those little muffin cups and never knew what in the world to do with them! Now I know! Love this idea and those key lime pies are so cute!! Thanks so much for linking up. Pinning and sharing on FB. :) Xoxo

  5. Hi! I co-hosted Snickerdoodle Sunday this week and these look fantastic! I lived in South Florida for many, many years and will forever have a soft spot in my heart for key lime pie- can’t wait to try these sometime soon!

    Sarah (Sadie Seasongoods)

  6. These look fabulous! My husband’s favorite dessert is key lime pie but now that we are partial empy-nesters we don’t want a whole pie to tempt us. These may be the perfect solution. Do you know if I could use real whipped cream instead of the whipped topping? Or could recommend something else? Thanks!

    • To be honest I’m not sure. I haven’t tried using real whipped cream, my husband has issues with milk and cream sometimes so I tend not to use it in desserts. My biggest concern would be the texture, it might not be as smooth and possibly more icy. BUT, it might work out just fine. I’m sorry I don’t have an answer but if you try it and it works PLEASE come back and let us know! Thanks so much!

  7. Hi, I don’t think we have Graham crackers in Australia. Could you tell me what they are like, please. Are they a sweet biscuit? like a wheat or digestive biscuit? I love the look of your Key Lime biscuits and will make them with a similar biscuit. Many thanks.

    • They are like a thin, dry, crunchy, sweet cracker. Not exactly a cookie but almost, lol. Sorry a little hard to explain but anything that is a crunchy just vanilla or plain cookie will work the same way. Thanks so much for coming by!

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