Active Time

　　40 minutes

　　Total Time

　　3 hours, 40 minutes

　　Don't want to share your key lime pie? With these mini versions of the creamy, tangy dessert, you don't have to!

　　

Ingredients

Makes 12

　　5 tablespoons unsalted butter

　　1 tablespoon honey

　　1 cup graham cracker crumbs (from about 8 crackers)

　　1 (8-ounce) package cream cheese, softened

　　1 (14-ounce) can sweetened condensed milk

　　3 tablespoons finely grated key lime zest, divided

　　⅓ cup fresh Key lime juice

　　2 tablespoons fresh lemon juice

　　¾ cup chilled heavy cream

　　2 tablespoons powdered sugar

　　

Special Equipment

A standard 12-cup muffin pan

　　

Step 1

Melt butter and honey in a small saucepan over medium heat or in a microwave-safe bowl. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl; set aside.

　　

Step 2

Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and beat until smooth. Add key lime juice and lemon juice and beat to combine. Beat in 2 Tbsp. key lime zest.

　　

Step 3

Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to very soft peaks. Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks. Gently fold ½ cup cream into key lime mixture; cover remaining cream and chill.

　　

Step 4

Line muffin pan with paper liners. Pour key lime mixture into a pastry bag or plastic bag with the corner snipped off and pipe batter evenly into tins. Top each with 1½ Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.

　　

Step 5

Remove pies from molds, turn upside down, and remove paper liners. Spread reserved cream over pies and top with remaining 1 Tbsp. key lime zest.

　　

Do Ahead

Step 6

Pies (without topping) can be made 2 weeks ahead; cover and freeze.