These mini pies are so light and fluffy....perfect for summertime!
Mini Key Lime Pies
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 - 14 oz can sweetened condensed milk
6 oz Cool Whip, thawed
1/2 cup lime juice
In a small bowl, mix together the graham cracker crumbs, sugar and melted butter.
Prepare the cupcake tin by lining with foil cupcake liners. Add about 2 tablespoons of the crumb mixture to each liner pressing the crumbs down with your fingers. You will have extra crumbs left over.
In a large bowl, mix together the sweetened condensed milk and Cool Whip until smooth. Add the lime juice and mix until slightly thickened.
Add the filling on top of the graham cracker crust. I like to pipe my filling using a zip-top bag but you can also use a spoon.
Refrigerate for about 3 hours or overnight. Sprinkle with some extra graham cracker crumbs or whipped cream and enjoy!