Tart, creamy, light, and sweet. The perfect dessert after a heavy meal or barbecue! This is the smaller version of the pie I make every summer. It couldn't be easier and tastes just like real key lime pie--but no eggs or baking required!
Ingredients
- graham cracker crumbs: 1 cup
- graham cracker crumbs: 2 Tbsp
- butter: 0.33333 cup (melted)
- white sugar: 0.25 cup
- sweetened condensed milk: 1 can (14 ounce can)
- frozen whipped topping: 1 container (8 ounce container, thawed)
- frozen limeade concentrate: 0.5 can (12 fluid ounce can)
- medium lime, zested: 1 piece
- medium lime: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Line a 12-cup muffin tin with paper liners.
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Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
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Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
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Garnish with lime slices.
