Mini Frozen Key Lime & Tart Cherry Pies


Total Time: 180 minutes
Prep: 15 minutes
Cook: 20 minutes
Yield: 18 servings


  • Crust
  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 Tablespoons (3/4 stick) unsalted butter, melted
  • Filling
  • 6 large egg yolks, at room temperature
  • ¼ cup sugar
  • 1 can (14 ounces) sweetened condensed milk
  • ¾ cup freshly squeezed lime juice (from 4 to 5 limes)
  • 2 Tablespoons grated lime zest
  • Topping
  • Tart cherry pie filling
  • Whipped cream (optional)
  • Lime zest


For the Crust: 

In a medium bowl, mix the graham cracker crumbs, sugar and melted butter. Evenly distribute the mixture among 18 cupcake liners inside muffin tins (about 1 heaping tablespoon per liner). Firmly press the graham cracker crumbs into an even layer. 

For the Filling: 

In a stand mixer fitted with a whisk attachment, beat the egg yolks and sugar on high speed until thick and creamy, about 5 minutes. With the mixer on medium speed, add the condensed milk, lime juice and lime zest. Evenly distribute the filling among the muffin liners, filling each one almost to the top. Freeze until firm, at least 3 hours. 

Just before serving, remove from the freezer and remove the muffin liners. Allow pies to thaw for 3 minutes, then top with the tart cherry pie filling, whipped cream, if using, and lime zest.