Indulge

Make Mini Key Lime Pies with Your Ice Cube Tray

You may have noticed, but this summer we’re all about making things in the kitchen fast + fun. In this instance, we’re also adding “cool” to that list. Certain desserts just scream summer, and we whole-heartedly believe key lime pie is up there with ice cream sandwiches and blueberry pies. Then, Recipe Editor Hannah Klinger pitched a recipe in which you can make this creamy, tart pie using an ice cube tray, and our lives were forever changed. Well, not really, but this recipe truly is a summer dessert game changer. Graham cracker crust included!

Ingredients

Crust:
8 graham cracker sheets
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted

Filling:
1 (8-oz.) package plain cream cheese, softened
1 (14-oz.) can sweetened condensed milk
2 teaspoons grated lime zest
1/2 cup fresh lime juice (key lime or regular)
1/2 teaspoon vanilla extract

Topping:
1 cup heavy cream
1 tablespoon granulated sugar
1 lime

Method

1. Place graham cracker sheets and 1 tablespoon sugar in a food processor and pulse until finely ground. Drizzle over melted butter and pulse until crumbly (it should have the texture of wet sand). Using a teaspoon, divide graham cracker crumbs among 18 2×2-inch square silicone ice cube molds, filling about 1/3 of the way, pressing firmly into each square. Refrigerate until filling is ready.

2. In a large bowl, combine cream cheese, sweetened condensed milk, lime zest, lime juice, and vanilla. Beat with an electric mixture at medium speed until completely smooth. Divide filling evenly among ice cube molds, filling to just below the rim of each. Refrigerate overnight. Refrigerate any remaining filling in a bowl or glass, then top with crushed graham crackers for a snack.

3. Place a large bowl and the beaters of an electric mixer in the freezer for 10 to 15 minutes (this will make the cream easier to whip). Remove bowl and beaters from refrigerator, add heavy cream and 1 tablespoon granulated sugar, and beat on high speed until thickened and stiff peaks form.

4. Let ice cube trays sit at room temperature for 2-5 minutes before unmolding. Use a teaspoon to dollop whipped cream over key lime pie cubes (you can also pipe the whipped cream if you’re feeling fancy). Zest whole lime over cubes. Halve lime, cut into thin slices, then cut each slice in half. Garnish each cube with a piece of lime.

Did you know Plated also offers dessert? Try it today!

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