Key Lime Pie Cups

At a party I was ‘catering’ in South Florida, we wanted to do some sort of rendition for Key Lime pie.  I searched high and low for mini pie crusts, but came up short.  So, I had an idea to put them in shot glasses.  The below recipe was an enormous crowd favorite, and the best part is that you can make them the day (or days!) before a party to have a no-fuss dessert the day of your event.  Just top with whipped cream and serve!


Sweetened Condensed Milk (14oz can)

½ cup Key Lime Juice (very important you use key lime!)

1 tub Cool Whip

1.5 cups Graham Cracker Crumbs (you can buy this in the store or make your own)

1/3 cup Sugar

6 tbsp Butter, softened

In a mixing bowl, combine the graham cracker crumbs, sugar, and butter.  Combine until everything is well mixed.  Spoon about a tablespoon into each shot glass, then use your fingers or a muddler to press down the mixture.  Repeat until all of the cups are filled, then place in the freezer or fridge for 30 minutes to an hour.

When you’re ready to fill, combine the key lime juice and sweetened condensed milk, and stir together.  Next, fold in the cool whip until everything is combined. You can certainly spoon the mixture into the shot glasses, but I prefer to pipe it into the glass – much easier and less messy!

Once filled, freeze for up to 2 hours, then top with cool whip (or, chocolate syrup as my sister likes it), and serve!  Trust me – people will eat more than one!


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