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Recipe: Mini Key Lime Pies
This refreshing treat is a summer favorite. You can make it ahead, and with individual portions, you can serve it to a crowd or to a party of two. Or one. At midnight. And these little gems will stay fresh in the freezer for up to three weeks.
Mini Key Lime Pies
3/4 cup fresh key lime juice
zest of 2 limes
1 can sweetened condensed milk
8 ounces cool whip
8 ounces whipped cream cheese
4 tablespoons butter, melted
9 graham crackers (one sleeve)
Directions
Line 18 muffin tins with papers. Crush the graham crackers and mix with melted butter. In a mixing bowl, whisk the sweetened condensed milk with lime juice until incorporated, then stir in cream cheese until smooth. Fold in the cool whip and lime zest, then spoon mixture into the muffin tins, filling them about 80% full. Top with graham cracker crumbs and gently press them to fill any air bubbles. Freeze at least four hours or overnight before serving.
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