Ingredients
1cupgraham cracker crumbs,about 8 sheets
5tbspbutter,diced into 1 tbsp pieces, melted
1tbsphoney
⅓cupheavy cream
2tbspgranulated sugar,divided
8ozcream cheese,softened
14ozsweetened condensed milk,1 can
2tsplime zest,plus more for garnish
½cuplime juice,fresh
¾cupheavy cream
1½tbspgranulated sugar
12fresh raspberries,fresh mint, sliced and quartered limes, optional
Preparation
Line a 12-cup muffin liner with silicone cupcake liners. Set aside.
Pour the graham cracker crumbs into a mixing bowl.
Mix together the melted butter and honey in a dish.
Pour the butter mixture over the graham cracker crumbs, then stir to evenly coat. Set aside.
In a mixing bowl, whip ⅓ cup of heavy cream using an electric hand mixer set on high speed until soft peaks form.
Add 1 tablespoon of sugar, then whip until stiff but not dry peaks form.
In a separate mixing bowl, whip cream cheese with 1 tablespoon of sugar using a mixer set on medium-high speed for 2 minutes until light and fluffy.
Mix in the condensed milk, then blend in the lime zest and lime juice.
Fold in the whipped cream mixture.
Divide the mixture among silicone liners, filling each within about ¼ -inch of the top.
Sprinkle the graham cracker mixture over filled cups to have an even layer over each.
Cover loosely with plastic wrap, then freeze until firm for 3 to 4 hours.
Whip the heavy cream in a mixing bowl using an electric hand mixer until soft peaks form.
Add in the sugar, then whip until stiff peaks form.
Transfer to a piping bag fitted with a small round tip.
Take out the cups from the freezer, then remove them from the liners. Turn the pies so the crust layer is on the bottom.
Pipe whipped cream over top, garnish each with raspberry, lime wedge, mint, and lime zest.
Serve, and enjoy!
