These individual solidified key lime pies are a simple, small scale rendition of your preferred late spring treat.
Its an obvious fact that my most prominent delight is making dishes that my nectar completely adores. I'm certain I have, on numerous events, rattled off his preferred things.
I took the kinds of key lime pie and transformed it into these delightful individual solidified key lime pies, and prepare to have your mind blown. They taste amazingly near the first! Be that as it may, all the more invigorating being super cold, YUM!
In the event that you would prefer not hear my too accommodating tips and deceives, FAQ, and my general marvelousness and get directly to this tasty Key Lime Pie formula – you can without much of a stretch look over right to the base of this post for the full printable FREE formula! Bon appetit.
- ¾ Cup key lime juice fresh squeezed (about a pound of key limes or good bottled key lime juice)
- 14 ounce can sweetened condensed milk
- 8 oz whipped topping plus more for garnish
- 8 oz cream cheese softened
- ½ stick butter unsalted, melted
- 1 sleeve honey graham crackers turned into crumbs, about 1 1/2 cups crumbs
- Crush graham crackers and mix with the butter, set aside.
- Cream the cream cheese until smooth using a hand mixer, add the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.
- Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
- Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about ¾ of the way up. Top with the graham cracker crumbs. Place on a platter or sheet tray and place in freezer for 4 hours or until set. Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
- Serve with whipped topping garnish and key lime slice if desired, enjoy!
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