I have to admit that I have a BIG Sweet-tooth for desserts! And I love anything key lime. These are so creamy and smooth that one is just not enough. (Shhhh!!!)
In this house, I am lucky if they last the next day. So yes I do hide one, two or maybe three way back in the fridge or the freezer just for ME! (lol)
This is a dessert that can be made days in advance. I have made these mini pies for parties and BBQ’s. And definitely a CROWD PLEASER! It’s creamy, cool and ever so Delicious! Plus PRETTY!
Ingredients
- 8 oz. cream cheese, softened
- 5 tablespoons unsalted butter, melted
- 8 oz. whipped cream (smooth), part will be used for topping
- 1 can sweetened condensed milk
- 1 sleeve graham crackers, crushed into crumbs
- 2/3 cup key lime juice, fresh squeezed
How to prepare
- In a medium bowl add the crushed graham crackers and mix with butter. Set aside.
- In a large bowl add the cream cheese and cream with a blender under creamy.
- Add the condensed milk, key lime juice and mix until smooth.
- Fold in the whipped cream into mixture until combined.
- Use a silicone cup, fill in with mixture 3/4 of the way, then top with graham crackers. Place on a cookie sheet tray.
- Freeze for 3 1/2 hours or until set.
- To serve, place upside down. **note ~ place in warm water for a few seconds to detach from silicone.
- Take a storage bag cut bottom corner to pipe whip cream on top of the mini pie. I garnished with a slice of key lime.
These went really fast! Enjoy!
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