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Key Lime Pie Dessert Cups
Yield: 28 2-ounce cups
Key lime pie dessert cups are a delicious summer treat. Graham cracker crust, sweet and tangy key lime filling, and a touch of whipped cream. These dessert cups are perfect for picnics, parties, and bake sales!
Equipment
- 28 2-ounce plastic cups with lids
- Electric hand mixer
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup unsalted butter melted
Key Lime Filling
- 8 ounces cream cheese room temperature
- 14 oz sweetened condensed milk
- 1 tsp key lime zest or lime zest
- ½ cup key lime juice or lime juice, freshly squeezed
- 1 cup heavy cream
Whipped Cream
- ½ cup heavy cream
- 1 tbsp powdered sugar
- ¼ tsp vanilla extract
- lime slices for garnish
Instructions
- In a small bowl, combine graham cracker crumbs and melted butter. Mix to combine.
- Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- In a large mixing bowl, cream together cream cheese and sweetened condensed milk until smooth. Add key lime juice and lime zest and continue to mix until well combined.
- Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
- Fill a piping bag with the key lime mixture. Pipe into the cups until about 3/4 full.
- To make the whipped cream, combine heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until stiff peaks form.
- Pipe or spoon on the whipped cream on top of the key lime filling. Add a small slice of lime and sprinkle with any leftover graham cracker crumbs.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Notes
Key lime pie dessert cups can be made ahead of time and refrigerated for 2 to 3 days. Serve cold. The cups can be left at room temperature for about 30 minutes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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