Mascarpone Key Lime Mini Pies

4.75 from 4 votes

These mini pies are truly my biggest addiction. The refreshing light, sweet flavor of Key limes and the creamy, airy mascarpone are the obvious stars, but the real surprise lies in the unique taste of cardamom in the graham cracker crust. It’s a magical combination! Makes about 12 mini pies.

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: key lime, mascarpone, mini pies

Servings: mini pies

Calories: 294kcal

Author: Tara Noland

Ingredients

Filling

8 oz 250 g mascarpone cheese, softened
1 can sweetened condensed milk 14 oz or 300 mL
3/4 cup key lime juice 175 mL freshly squeezed or bottled
2 cups frozen whipped topping (Cool Whip) 500 mL, about 6 oz/175 g

Crust

1 1/4 cups graham cracker crumbs 310 mL (about 41/2 oz/130 g)
1/4 cup butter 60 mL, melted
1/2 tsp ground cardamom or ground cinnamon 2 mL

Garnishes

Additional frozen whipped topping Cool Whip, optional
Sliced Key limes optional

Instructions

Filling

In the bowl of a stand mixer (or in a medium bowl, using an electric hand mixer), beat mascarpone cheese on High for about 1 minute, until creamy. Add condensed milk and lime juice; beat on Medium for about 1 minute, until smooth. Gently fold in whipped topping, until blended.
Place 12 silicone muffin liners in a 12-cup muffin tin. Scoop mixture into cups until three-quarters full.

Crust

In a medium bowl, combine graham cracker crumbs, melted butter and cardamom, stirring well.
Sprinkle crust mixture evenly over each mini pie. Press gently with the back of a spoon to flatten. Freeze for about 2 hours, until firm.
Make It Now Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a slice of Key lime, if using. Serve frozen.
Make It a Freezer Meal Remove from freezer. Transfer mini pies, in their silicone liners, to 2 labeled gallon-size (4 L) freezer bags. Seal, removing as much air as possible, and freeze.
Serve Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a slice of Key lime, if using. Serve frozen.

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