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Dessert: Mini Frozen Key Lime Pies
Recipe by Katherine Sacks Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!
This recipe includes superfoods such as:
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5 tablespoons unsalted butter
1 tablespoon honey
1 cup graham cracker crumbs (from about 8 crackers)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 tablespoons finely grated key lime zest, divided
1/3 cup fresh key lime juice
2 tablespoons fresh lemon juice
3/4 cup chilled heavy cream
2 tablespoons powdered sugar
Instructions
Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.
Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.
Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold 1/2 cup cream into key lime mixture; cover remaining cream and chill.
Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.
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Serving Size: 12
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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