Frozen Key Lime Pies are perfect on a hot summer’s day. Every bite is ice cold and has a tart lime flavor. As the frozen pie melts in your mouth the sensation is cooling and refreshing. The pies are made in muffin tins so each person gets their own personal pie. I hope you enjoy these pies as much as Doc and I did!

Frozen Miniature Key Lime Pies

Graham Cracker Crust
1 cup Graham Cracker Crumbs
2 ½ tablespoons granulated sugar
¼ cup unsalted butter, melted

Mix all ingredients together. Set aside.

Key Lime Filling
1 (8 ounce) package cream cheese, softened (not Neufchatel or low fat)
1 (14 ounce) can sweetened condensed milk
1 tablespoon lime zest
½ cup key lime juice (I use Joe and Nellie’s bottled key lime juice)
½ cup heavy whipping cream
2 tablespoons powdered sugar

Line a 12 cup muffin tin with paper cupcake liners. With a mixer beat cream cheese until smooth. Add condensed milk. Scrape bowl and mix until smooth. Add lime zest and lime juice. Mix. Scrape bowl and mix until smooth.

In another bowl, with clean beaters, beat whipping cream and powdered sugar until stiff peaks form. Fold whipped cream into key lime mixture. Divide mixture evenly between muffin tins. Press 1½ tablespoons reserved graham cracker crumbs on top of each pie.
Cover loosely with foil and freeze overnight until hard. Makes 12 mini pies.

Garnish
2 limes
1 cup heavy whipping cream
¼ cup powdered sugar
12 mint leaves
12 blueberries

Cut one lime into 1/4-inch slices. Cut the middle 3 slices into quarters. Set aside.

Beat whipping cream and powdered sugar together until stiff peaks form. Fill a piping bag fitted with a large round tip with whipped cream. Set aside.

Remove paper liners from pies and place on a large plate crust side down. Pipe whipped cream in circles on top of each pie. Decoratively place a lime slice, mint leaf and 1 blueberry on top of whipped cream. Zest remaining lime on top of each pie. Freeze until hard. Serve frozen.

Published in The News and Neighbor on August 16, 2017