Mini Frozen Key Lime Pies

Mini Key Limes Pies are so a laugh and that they’re a easy yet remarkable dessert. They’re sweet and tangy and one step faraway from being ice cream. Plus they have a decadent cheesecake taste and every person will love the character portion length.

Key Lime Pie Made Cupcake length

in which have these little cups of limey deliciousness been all my lifestyles? they are flawlessly ice cold and so refreshing on a hot sunny day.

You’ll love the reality that they're no-bake because at some stage in those a hundred degree summer days we simply don’t need to warmth the house up with a hot oven.

INGREDIENTS

• 1 cup (122g) graham cracker crumbs (about 8 sheets)
• 5 Tbsp (72g) butter diced into 1 Tbsp pieces and melted (I used salted)
• 1 Tbsp honey
• 1/3 cup heavy cream
• 2 Tbsp (26g) granulated sugar, divided
• 8 oz . cream cheese , softened
• 1 (14 oz) can sweetened condensed milk
• 2 tsp lime zest , plus more for garnish
• 1/2 cup fresh lime juice*
• Topping
• 3/4 cup heavy cream
• 1 1/2 Tbsp (19g) granulated sugar
• 12 fresh raspberries , fresh mint, sliced and quartered limes (optional)

INTRUCTIONS

1. Line a 12-cup muffin liner with silicone cupcake liners (you can find those at maximum craft stores), set aside. Pour graham cracker crumbs into a mixing bowl. blend collectively melted butter and honey in a dish. Pour butter aggregate over graham cracker crumbs and stir to lightly coat. Set aside.
2. In a mixing bowl whip 1/3 cup heavy cream using an electric powered hand mixer set on high speed till soft peaks form. add 1 Tbsp sugar and whip until stiff however now not dry peaks form. In a separate mixing bowl whip cream cheese with 1 Tbsp sugar using mixer set on medium-high velocity till mild and fluffy, approximately 2 minutes. mix in condensed milk then blend in lime zest and lime juice. Fold in whipped cream combination. Divide combination among silicone liners, filling each inside about 1/four-inch of the pinnacle. Sprinkle graham cracker aggregate over filled cups so you have a fair layer over each. cover loosely with plastic wrap and freeze until company, about 3 - 4 hours.
3. For the topping whip heavy cream in a blending bowl the usage of an electric hand mixer till tender peaks form. add in sugar and whip until stiff peaks form. switch to a piping bag fitted with a small spherical tip (or mixture may be spooned over as properly). take away cups from freezer while equipped to serve, do away with from liners then turn pies so crust layer is on bottom. Pipe whipped cream over top, garnish every with a raspberry, lime wedge, mint and lime zest if desired.

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