Key Lime Pie Made Cupcake Size
Where have these little cups of limey deliciousness been all my life? They are perfectly ice cold and so refreshing on a hot sunny day. You’ll love the fact that they are no-bake because during those 100 degree summer days we just don’t want to heat the house up with a hot oven. The other great thing about these is that they are a dessert that people of all ages will love. And these little cupcake size pies just look that much fancier than a whole pie does right?
How to Make Mini Key Lime Pies
Line cupcake pan with silicone liners Mix graham cracker crumbs with butter and honey. In a bowl whip heavy cream to soft peaks, add 1sugar and whip to stiff peaks. Separately whip cream cheese with 1 Tbsp sugar until fluffy. Mix in condensed milk, lime zest and lime juice. Fold in whipped cream mixture. Divide mixture among silicone liners, filling each within about 1/4-inch of the top. Sprinkle graham cracker mixture over filled cups so you have an even layer over each. Cover loosely with plastic wrap and freeze until firm, about 3 – 4 hours. Remove from liners then top with sweetened whipped cream mixture and garnish.
Tip for These Pies
One thing I highly recommend here is silicone cupcake/muffin liners. Just the standard size. I bought some to make these because I’ve made brownie ice cream cupcakes before and they just stuck and were a total disaster so this time around I didn’t want to deal with any sticking. I’m guessing after a few minutes of them sitting out they’ll soften up enough you can remove them from paper liners but I just didn’t want to risk it.
More Lime Recipes You’ll Love
Brazlian Limeade Rainbow Fruit Salad with Honey Lime Dressing Cherry Limeade Cupcakes Key Lime Cheesecake
