Individual Frozen Key Lime Pies

Individual Frozen Key Lime Pies

Individual Frozen Key Lime Pies. Okay. Before we start into the most delicious part of the post, I’m going to share an epiphany I’ve had [check out definition #3 on that link]. Give me a few sentences to digress and then we’ll be right back on target or skip ahead to the recipe part except seriously, get back here. ~grin~ Eyes at the ready? Here goes: I love to write. L O V E. So why aren’t there regular, delightful posts on Sweet Creek Moon, hmm? I know, right? Yes, right. Because I crazy lack the confidence about my photos and because I’m not efficient about editing them. Tun – tun- tun – tah. That’s the epiphany. I’ve got some figuring out to do.

Until that happens, my friends, take a look at this and tell me you’re not wishing that plate was right in front of you.

They are as delicious as they look.

And super simple — so let’s get this show on the road.

Individual Frozen Key Lime Pies

— Ingredients —

1 1/2 sleeves honey graham crackers (10 crackers + 5 crackers), pounded/ground/smashed/crushed into crumbs

6 Tbsp unsalted butter, melted

8 oz. cream cheese, softened

1 can sweetened condensed milk

2/3 – 3/4 c fresh key lime juice, depending on how much flavor you like
(about a pound of key limes OR you can for sure use bottled key lime juice)

8 oz. whipped topping, thawed (I used Cool Whip– thawing it in a fridge is perfect),
plus a little bit more that you’ll want for the tops of each pie

[Maybe you’ve already forgotten the deliciousness of it. As a public service, I feel like I should post another photo.]

[Handsome Dude was quite happy to try the double layer of tastiness.]

— Instructions —

 1. Pound/grind/crush/smash the crackers and mix with melted butter.

2. Beat cream cheese until smooth with a hand mixer.

Set aside.

3. Add the sweetened condensed milk — mix until smooth.

4. Add the key lime juice to the cream cheese and condensed milk. Mix thoroughly.

5. Fold the thawed whipped topping into the cream cheese mixture until combined.

Lick the spatula — you’re going to want to.

Place 18-20 baking cups on a cookie sheet [or whatever will fit into your freezer].

I used silicone baking cups which made it easy to place them on the cookie sheet.

Spoon the delicious mixture into each baking cup — about 3/4 of the way full.

[And please don’t use the spatula you just licked clean. ~grin~]

Add the graham cracker mix on top.

Stick ’em in the freezer until they “freeze” — ours took almost five hours. Overnight would be perfect.

They were definitely easier to plate because they were solid. Not like a brick solid, but they weren’t mushy at all, which worked well.

Carefully separate the baking cup from each pie. Don’t squish or squeeze.

[I tried placing the bottom half of one baking cup in warm water to see if that actually helped and didn’t like that it melted the little pie at all. If you try it, let me know how it works.]

Graham cracker side down. Like a crust.

Add a dollop of whipped topping and a slice of lime (or whatever you’d like) to the top before serving.

E N J O Y!

I’d love to hear from you if you try it OR if you’ve tried something similar.

If you’ve tried different flavor variations, oh! Do tell.

Have an all kinds of wonderful day.