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Frozen Mini Key Lime Pies: Easy and Delicious

A frozen take on classic key lime pie in individual mini serving sizes.
Prep Time 30 mins
Course Dessert
Servings 9


  • Stand or hand mixer
  • Silicone cupcake mold


  • ¾ cup key lime juice fresh squeezed (about a pound of key limes)
  • 8 ounces mascarpone cheese
  • 14 ounce can sweetened condensed milk
  • 1 cup whipped topping plus extra for garnish
  • ¼ cup unsalted butter melted
  • 1 sleeve graham crackers crushed (about 1 1/2 cups)


  • Place graham crackers in a ziploc bag and roll with rolling pin to crush. Mix with butter and set aside.
  • Cream mascarpone cheese in mixer until smooth, then add sweetened condensed milk and mix again until smooth. Then add key lime juice and mix until smooth.
  • Defrost the whipped topping and fold it into the cheese mixture.
  • Fill silicone cupcake pan about 3/4 of the way full and top with the graham cracker crumbs.
  • Place in the freezer for 4 hours or overnight.
  • When ready to serve, unmold pies upside down by carefully squeezing each one gently. Place in mini dessert cups if desired.
  • Use piping bag to garnish with whipped topping and a key lime slice.
  • Enjoy!
Keyword frozen desserts, frozen key lime pie, key lime pie