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
- 1 cup graham cracker crumbs
- 2 tablespoons graham cracker crumbs
- 0.33 cups butter , melted
- 0.25 cups white sugar
- 1 can sweetened condensed milk , 14 ounce
- 1 container frozen whipped topping , 8 ounce
- 0.5 cans frozen limeade concentrate , 12 fluid ounce
- 1 medium lime , zested
- 1 medium lime , sliced
Instructions
-
1
Line a 12-cup muffin tin with paper liners.
-
2
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.
-
3
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.
-
4
Garnish with lime slices.
Nutrition Facts
Per serving
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