Ditch the pie plate and make Key Lime Dessert Cups – what’s not adorable about a dessert in a cup? These pint-sized key lime dessert cups have all the elements of a classic key lime pie – citrusy custard, toasted graham crackers and whipped cream. A nostalgic summer treat that is quick, easy, andless messy than their whole-pie cousin. And perfect when there’s two at the table!
First, you don’t need a pie plate! Double bonus - you don’t even need to make a crust! Instead, we will microwave graham cracker crumbs and a pat of butter for about a minute until the crumbs are nice and toasty. Then we’ll sprinkle this on top of the filling for a toasted graham cracker crust taste experience.
For the filling, it’s the classic key lime pie filling flavor using only 4 ingredients! In lieu of the pie plate, transfer the filling to ramekins and bake for just 10 minutes. Yep, you read that correctly - a dessert that bakes in 10 minutes!
Since everyone gets their own individual pie cup, that means there’s no messy cutting or serving. A perfect dessert for two or double the recipe and freeze to enjoy the taste of key lime pie whenever the mood strikes – even in the dead of winter!
I love this easy-to-make recipe! Only 5 ingredients or a few more if you want to make the whipped cream topping. I find juicing your own key limes is a lot of work for the effort. Finding Nellie & Joe’s Famous Key West Lime Juice is the ultimate convenience that delivers the perfect citrusy key lime flavor.
- Sweetened condensed milk
- Light sour cream
- Key lime juice – I like the distinctive flavor of Nellie & Joe’s Key West Lime Juice. If you like fresh squeezed key lime juice that will work just as well.
- Lime zest
- Graham Crackers - I like to use the honey flavored graham crackers. If you need to keep it gluten free try using gluten free graham crackers.
For the whipped cream topping, if desired:
- Whipped cream
- Powdered sugar
Note: find the complete recipe and measurements in the recipe below
How to make key lime dessert cups
To begin, make your whipped cream topping, by beating the cream, sugar and vanilla together in a bowl of an electric mixer. Whip until cream is smooth and thick.
Stop mixer and lift beaters out of cream. If cream clings to beaters and makes soft peaks that stand up on their own, you’re done.
Place your graham cracker in a resealable plastic bag. Using a rolling pin, gently crush graham crackers into crumbs.
In a small microwave-safe bowl, combine graham cracker crumbs and butter. Microwave until crumbs are toasted. Stir until the crumbs clump together.
For the filling, Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl.
Pour into individual ramekins and bake for 10 minutes!
Once key lime pie dessert cups are sufficiently cooled and chilled (which also happens faster than your full-sized pies), dollop them with whipped cream and sprinkle them with the toasted graham cracker crumbs.
Make ahead, storing and freezing
You can make the key lime dessert cups up to 2 days ahead of time!
After baking, let the key lime cups cool on a cooking rack then cover ramekins with plastic wrap, about 40 minutes. Refrigerate until filling is firm, at least 1 hour or up to 2 days.
If you want to freeze the key lime cups, cover ramekins tightly with plastic wrap and place in a plastic resealable freezer bag or container. Do not freeze with whipped topping or the graham cracker topping. To serve, remove key lime cups form freezer and place in refrigerator the night before. Make the whipped topping and the graham cracker topping before serving – and enjoy this nostalgic summer dessert any time of the year.
Ditch the pie plate and use ramekins to make this dessert. Here are some options and the quantity made from this recipe:
- 8 ounces (1 cup) ramekins will make 2 key lime pie dessert cups
- 4 ounce (½ cup) ramekins will make 4 key lime pie desserts
Looking for other dessert recipes for two? Try these:
These are my favorite dishes to serve with Key Lime Pie Dessert Cups
Key Lime Dessert Cups
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Key lime filling:
- 14 oz. sweetened condensed milk
- ¼ cup light sour cream
- ¼ cup + 2 Tablespoons key lime juice like Nellie and Joe’s Key West Lime Juice
- 1 zest of whole lime(s)
Graham Cracker Crumb Topping:
- 1 graham cracker I like using the honey flavored graham crackers. Or use gluten free graham crackers.
- ½ Tablespoon unsalted butter
Whipped cream topping (optional):
- ½ cup heavy whipping cream
- ¼ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- Adjust oven rack to middle position and heat oven to 350 degrees F
- If making the whipped topping: combine cold heavy cream, sugar, and vanilla extract in the bowl of an electric mixer. Using an electric mixer, whip cream for 1 minute., on medium- high speed. Now, increase speed to high and whip until cream is smooth and thick . After 1 minute, check to see if the cream clings to beaters and makes soft peaks that stand up on their own. If not, continue beating and check again in 30 seconds. Transfer whipped cream to air tight container and refrigerate until ready to use.
- Place graham cracker in large zipper-lock plastic bag. Press out as much air as possible from bag and seal bag. Use rolling pin to gently crush graham crackers into crumbs . Set aside.In small microwave-safe bowl, combine graham cracker crumbs and butter. Heat in microwave until crumbs are toasted, about 1 minute. Stir with rubber spatula to combine.
- Now, whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a separate medium bowl. Place ramekins on a baking sheet and pour filling into individual ramekins, bake for 10 minutes. Remove baking sheet from oven and place on cooling rack . Let cool for 45 minutes.
- Cover cooled ramekins with plastic wrap. Place in refrigerator until filling is chilled and firm, at least 1 hour or up to 2 days. To serve, dollop with whipped cream (if using), and sprinkle with graham cracker topping.
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Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.