Mini Key Lime Pie

Mini Key Lime Pie
Credit: This Silly Girls Life

2 cups Honey Graham Crackers, Crushed SEE NOTES.
1/2 cup Butter, Unsalted, Melted.
500ml Whipping Cream
1 tbsp Sugar (Opt.)
1 cup Cream Cheese
1 can Condensed Milk, Sweetened
3/4 cup Key Lime Juice
1 Key Lime (Opt.)

• Crush up the Honey Graham Crackers, into crumbs.
• Combine Honey Graham Crumbs, and Butter, mix together. Set to the side.
• Put Cream Cheese in a deep medium-large bowl, and cream with electric mixer until smooth, then add the can of Condensed Milk and the Key Lime Juice to the cream cheese, and mix, until all is creamed together, and smooth.
• Take your carton of Whipping Cream, and put it in a deep bowl, and with an electric mixer, mix the whipping cream until it becomes fluffy. (Optional; Add in a tbsp of Sugar to sweeten the Whipping Cream). Mix the Whipping Cream until it is to the consistency you like. (If the mixer is off and you pull out the beaters, the whipping cream should form peaks).
• Combine (1 cup) Whipping Cream, in with the Cream Cheese mixture, by folding it in together, with a spoon. (The rest of the whipping cream can go in the fridge.)

To make the Mini’s;
• Use individual silicone cupcake liners, and fill them about 3/4th’s with the cream cheese mixture, adding some of the Graham crumb crust to the top.
• Put in freezer for approx 4 hours, or until set. Add the leftover whip cream on top.
• Cut up Key lime, and garnish as a topping. Serve Graham Cracker side down.
• Serve/Enjoy.

To make the Pie;
• Layer the bottom of the pie plate with the Graham Crumbs evenly.
• Scoop the Cream Cheese mixture on top of the Graham Crumbs Crust.
• Put in freezer for approx 4 hours, or until set. Add the leftover whip cream on top.
• Cut up Key lime, and garnish as a topping.
• Serve/Enjoy.

MenuDuet’s Notes: In the picture displayed;

We used Honey Graham Crumbs, bad choice, make sure you use the crackers and crush them up by hand, you want the bigger crumbs for this recipe.

-We didn’t have silicone cupcake liners, so we made them right side up in a muffin tin. We put in a tbsp of Graham Cracker crumbs, then top with the cream cheese mixture. Once frozen, use a tbsp to cut around the edges, and scoop out in one quick scoop.

-Didn’t feel like a bunch of individuals, so also made a pie.

We started out making individual Key Lime Pie’s but realized we didn’t have the freezer room, so using a 6 hole muffin tin, we made 6 mini key lime pie’s and one regular key lime pie!

These were very quick and easy to make, (They are even quicker if you use whip cream out of a can!) The topping turned out really good, but our crust wasn’t up to par. We used Honey Graham Crumbs, instead of Crackers, and we also forgot to melt the butter, so the crust really stuck together, and wasn’t the best tasting. Though the key lime topping was delicious!

Don’t worry, it didn’t go to waste, it was still good enough to eat, especially the non-crust parts. We will definitely be making this again, with a better crust.

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’


I took the picture displayed, with my camera.

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