For somebody like meāthat is, somebody who has a very difficult time sharing Key lime pieāit was a life-changing discovery: line a muffin tin with paper liners, fill with a frozen dessert, and top with crumbles of graham cracker pie crust. Freeze until solid, flip over, and there you have itāa pie you don't have to share with anyone.
I stumbled upon the idea for mini frozen pies on the food blogosphere. It's an idea not unlike my colleague Adina's trick of the cupcake flipā turning cupcakes upside down, then glazing them into mini bundt cakes. In fact, the only significant difference is that these cupcakes (cup-pies?) are no-bake. (Who wants to turn on their oven in summer?)
You can use this trick with almost any frozen dessertāit's been done with ice cream, it's been done with semifreddoābut my choice is definitely these mini frozen Key lime pies. The mini-pies are creamy (thanks to whipped cream and sweetened condensed milk), bright and tangy (thanks to mix of Key lime juice and lemon juiceāa trick I learned from Rhoda's Key lime pie), and insanely easy. You don't even need to turn the oven on to make the crust: simply mix together honey, melted butter, and graham crackers in the food processor until crumbly and you're ready to go.
Well, almost ready. You do need a few hours for the pies to freeze. But when that time comes, you'll have the perfect dessert to pull out for a BBQ, an after-school snack, or, you know, to eat wheneverāall by yourself.
