I have a new love… mini desserts. You know single servings. You get your own pie, cake… they are so wonderful. This recipe is perfect because it combines Key Lime Pie and mini serving sizes (my two favorites). Plus, they are frozen, so you can keep them in your freezer to enjoy for quite awhile.
Crush graham crackers and mix with the butter, set aside.
Cream the cream cheese until smooth (I use a hand mixer). Add the key lime juice and mix until smooth.
Fold in the thawed Cool Whip.
Taking individual silicone cups (I used the cupcake liner size) fill with the cream cheese mixture about 3/4 of the way up. Top with the graham cracker crumbs. It is a lot easier if you put the cups into a cupcake pan before you fill and it will provide a secure tray to place in the freezer.
Place the pan in the freezer for 4 hours or until set. Unmold pies carefully – the easiest way is to submerge the bottom half of the mold in warm water for a few seconds.
I serve with Homemade Magic Shell on top. Yum, Yum!
3/4 cup key lime juice. I use a high quality bottled version
1 can sweetened condensed milk (I use fat-free)
80z tub of Cool Whip
80z cream cheese, softened (I use the low-fat version)
1/2 stick butter, melted
1 sleeve graham crackers, turned into crumbs