These No-Bake Mini Key Lime Pies have cool, creamy California Avocados swirled in with homemade ice cream filling, tart lime juice, and sweet graham cracker crumble crust! To-die-for!
(Thanks to California Avocado Commission for sponsoring this post!)
Key lime pies are a classic summer treat with big, bold flavor! This frozen mini key lime pie recipe puts a new spin on an old favorite by adding fresh California Avocados to the mix. Lime and avocado make a surprising, fresh combination that adds a new dimension to dessert! When I tried it out today, I LOVED the way it turned out! Freezing them makes the flavor really pop, especially in the summer heat.
Making pies is easier than you think, especially my favorite kind: no bake pie! No bake pies are quicker and simpler than traditional pies, but they still taste delicious and look super impressive in a dinner spread. One of my favorite pie recipes was my mom’s Chocolate Pie that she makes every year for Thanksgiving.
Turning pies into mini pies just adds to the fun you can have in the kitchen. There’s just something so cute about teeny pies! Not to mention, they’re easy to eat with one hand, so they’re PERFECT for picnics. I don’t know about you, but I’m always on the lookout for great picnic ideas in the summer! No Bake Mini Key Lime Pies or Apple Hand Pies would both be so, so good on a picnic!
Key Lime Pie
Key Lime Pie has been around since at least the 1930s in the United States. It probably originated somewhere in Florida, where Key limes used to be grown. As a matter of fact, that’s where they got their name: from the Florida Keys! In all my life eating Key lime pie, I never made the connection until now. Hopefully I’m not the only one!
A big hurricane in the nineties knocked out most of the lime production in Florida at the time, and a tree disease got the rest a few years later. There are still some lime trees in Florida, but they’re mostly privately owned. There aren’t nearly enough to produce commercial quantities. Nowadays, most limes in the US are imported from Mexico.
But what really sets this pie apart from most, is the addition of California Avocados into the pie mixture! It really gives the pie a super creamy consistency and cuts down on the acidity of the limes.
What is the Difference Between Key Lime and Lime?
Key limes and “regular” Persion limes are pretty similar. They’re both tart, greenish citrus fruits. There are a few significant differences. (Aren’t you glad I didn’t say “key differences”? I could have, it was right there lol!)
- Key limes are smaller than Persian limes.
- They have more seeds than Persian limes.
- Key limes are harvested when they’re green–but they turn yellowish when they’re ripe.
- The rinds of Key limes are thinner and more textured than Persian limes and are more aromatic with a stronger, somewhat floral flavor.
- The key kinds are more tart than Persian limes, and are usually a lot pricier than regular limes.
Can You Substitute Regular Lime Juice for Key Lime Juice?
One big problem with making Key lime pie is finding the right limes! Some grocery stores carry them, but plenty more don’t. And when you can find them, they tend to be more expensive than regular limes.
So, can you substitute regular lime juice in Key lime pie? Absolutely! Regular lime juice will be just fine in this recipe. If you can swing Key limes, go for it! But if you use Persian limes, you’ll still end up with a fantastic dessert. If you want, you can stir in a little lemon to make up some of the tartness of Key lime juice, but it’s not necessary. Either way will work. And I bet no one will notice until you tell them!
Mini Key Lime Pie
Mini pies are adorable, but they’re a different ball game than full sized pies! Luckily, now you can get mini pie crusts pre-made, so you don’t even have to worry about it! If you want to make your own, there are a few different ways you can go.
- Store bought mini graham cracker crusts (sooo easy).
- Homemade graham cracker crust in a muffin tin, pressed firmly into the tin and baked to help hold its shape.
- Homemade graham cracker crumbles added to the top of your mini pies while they’re still in the tin (flip them over when you take them out).
- Homemade graham cracker crust in reusable silicone muffin liners. This is a great option for when you only want to make one or two!
How Long Does Frozen Key Lime Pie Last?
Frozen Key lime pie will last a day or two refrigerated, but if you want to keep it for longer your best bet is the freezer.
- Make sure your pie is thoroughly chilled by putting it unwrapped in the freezer for a couple hours.
- Once it’s chilled, take it out and wrap it tightly in aluminum foil, and put the whole thing in a zip close bag back in the freezer.
- It will keep well for about a month. Past that it’s still fine to eat, but it might start losing some of its velvety texture.
If you liked this, try my No Bake Pumpkin Pie next! It’s just as easy, but with a cinnamon-y sweetness you’re going to love!
If you loved this delicious summer dessert Recipe, then be sure to check out some of my other similar Dessert Recipes!
- 2-Quart Cuisinart Ice Cream Maker
- Keebler Mini Graham Cracker Ready Crumb Crusts
- Cuisinart 8-cup Food Processor
- Cuisinart 1-Quart Saucepan with Cover
Without further delay, here’s the recipe!
Frozen Mini Key Lime Pies (with Avocado!)
- Ice Cream Maker
- Food Processor
- 1 1/2 cups heavy whipping cream
- 3/4 cup granulated sugar or 1/4 cup + 2 Tbsp. Truvia Baking Blend
- 1 cup diced California Avocado about 1 large or 2 medium sized avocados
- 1/2 cup key lime juice fresh
- 6 ounces cream cheese softened
- 6 mini graham cracker crusts (one 4-oz package from the grocery store, found in the baking aisle)
- Pour heavy whipping cream into a small saucepan. Heat on low heat until just warm enough to dissolve sugar. Pour in sugar and stir until dissolved. Do NOT let the cream boil or get too hot! Let mixture cool in the refrigerator.
- Meanwhile in a food processor or good blender, combine avocado, lime juice and softened cream cheese. Blend until thoroughly combined. Add in cooled cream mixture and mix again.
- Place avocado/cream cheese mixture into a prepared ice cream maker and cream for 20-25 minutes. When finished, place mixture into prepared graham cracker crusts and freeze for an hour or until ready to serve.
- When ready to serve, take out of freezer for a few minutes to let soften and serve. Enjoy!
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