Prep Time::15 mins
Additional Time:: 2 hrs 15 mins
Total Time:: 2 hrs 30 mins
Servings::12
Yield::12 mini pies
Ingredients
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1 cup graham cracker crumbs
2 tablespoons graham cracker crumbs
⅓ cup butter, melted
¼ cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
½ (12 fluid ounce) can frozen limeade concentrate
1 medium lime, zested
1 medium lime, sliced
Directions
Line a 12-cup muffin tin with paper liners.
Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes.
Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve.
Garnish with lime slices.
Cook's Note:
If you have leftover lime filling, it makes a great dip for fruit or graham crackers.