Mini Frozen Key Lime Pie

the mini key lime pie
the mini key lime pie

5 oz. key lime juice, fresh squeezed (almost a pound of key limes)
1 can sweetened condensed milk
8 oz defrosted whipped topping, plus more for garnish
8 oz cream cheese, softened
½ stick butter, melted
1.5 cups honey graham crackers, turned into crumbs

Line a 12 cup muffin tin with paper liners.

Crush graham crackers and mix with butter. Divide the crumb mixture between the 12 liners. Bake 8-10 minutes until golden brown. Remove and allow to cool.

Mix cream cheese until smooth, mix in the sweetened condensed milk. Add the key lime juice and mix until combined.

Add the whip topping to the cream cheese mixture, folding it in until combined.

Divide the mixture between the muffin liners and place in the freezer. Allow to freeze at least 12 hours or overnight. Serve with whipped cream. Garnish with more crushed graham crackers and lime zest if desired.

It’s a great day a the Cottage. Enjoy!


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