Key Lime Pie Shooters Recipe

Key lime pie has to be one of our favorite desserts. I have a fabulous Key Lime Pie recipe, which  I re-developed to create this dessert. I had to re-create it a bit because it is normally baked so of thinner consistency than I wanted. I also used the crust from the raspberry dessert shooters. It’s great to now have a mini version of something we love. The little shooter containers I found at Party City. This dessert was also for my dessert baby shower.

Key Lime Pie Shooters

1 cup graham cracker crumbs (12 full crackers)
3 Tbsp sugar
1/4 tsp salt
6 Tbsp (3/4 sticks) unsalted butter, melted

Preheat oven to 350 F. Mix graham cracker crumbs, sugar and salt in a medium bowl to blend. Add melted butter and stir to coat well. Leave as a crumble and put into a 9×13 pan. Bake 5-7 minutes. Cool.

Key Lime Cream

1 14 ounce can sweetened condensed milk
1/2 cup Key lime juice (I find Nellie & Joe’s Key lime juice at Safeway)
2 containers Key Lime Yogurt
3 Tbsp sugar
3 Tbsp fresh lemon juice
2 Tbsp corn starch
1/4 tsp salt

Combine all ingredients together. Store in refrigerator until ready to build. I found it worked best to make the components a day ahead and then stack them the day of the event. 

1 1/2 cups chilled whipping cream
3 Tbsp powdered sugar
1 tsp vanilla extract
Whip all ingredients together until firm peaks form. Check back to my mousse velvet mousse recipe to see what stiff peaks look like. There’s no shame in buying store bought whipping cream either. I was given a whipping cream dispenser for Christmas, so I was able to utilize that. 
Stack ingredients as shown above. Add whipping cream right before serving. Get your kids helping!


    • says

      Oh man…This is when I start wishing I had done a better job keeping track of that. I know I made at least 12 (I have a picture from the shower). I think I had some more in the refrigerator to re-fill though. I’m so sorry I’m not more help. I’ll have to pay attention and edit this post next time I make them.


Speak Your Mind