Ingredients
Scale
- 1 cup fresh key lime juice
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pre-made graham cracker crust
- Whipped cream, for topping
- Fresh key lime wedges, for garnish
- For cookies: 2 cups all-purpose flour and 1/2 cup butter
- For ice cream: 1 cup sweetened condensed milk
Instructions
- In a mixing bowl, combine fresh key lime juice, granulated sugar, and eggs; whisk until smooth.
- Prepare cookie filling by mixing the key lime mixture with flour and butter, then chill.
- For ice cream, combine sweetened condensed milk with the key lime mixture and pour into the crust.
- Cool the ice cream in the freezer for at least four hours and bake cookies until golden brown.
- Serve key lime pie shots topped with whipped cream and garnish with lime wedges alongside cookies and ice cream.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Keep key lime pie in the freezer and enjoy within two months.
- Cover key lime pie shots properly in the refrigerator for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking, Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shot, 1 cookie, or 1 scoop
- Calories: 150 (per shot), 100 (per cookie), 200 (per scoop) Kcal
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg