Description
This recipe, “Chocolate-Covered Key Lime Pie Bites,” takes the tangy, refreshing flavors of Key lime pie and combines them with the richness of chocolate, all in a convenient, bite-sized, no-bake format
Ingredients
Crust:
- ½ cup finely crushed graham crackers
- 2 Tbsp. granulated sugar
- 4 Tbsp. melted butter
Filling:
- 1 ½ (8-oz.) blocks cream cheese, softened
- ¾ cup sweetened condensed milk
- â…“ cup key lime juice
- 1 tsp. key lime zest
- 1 tsp. pure vanilla extract
Topping:
Â
- 1 cup chocolate chips
- 2 tsp. coconut oil
- 2 Tbsp. finely crushed graham crackers
- 2 tsp. key lime zest
Instructions
Â
-
Prepare Muffin Tin: Line a mini muffin tin with paper liners.
-
Make Crust: In a large bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Stir until completely moistened.
-
Press Crust into Liners: Pack about ½ teaspoon of the graham cracker crust mixture into each liner. Set aside.
-
Make Filling: In a large bowl using a hand mixer, beat the softened cream cheese until smooth. Add the sweetened condensed milk, Key lime juice, Key lime zest, and vanilla extract. Beat until incorporated.
-
Fill Crusts: Divide the filling evenly between the liners, filling each almost to the top.
-
Freeze: Freeze until solid, at least 2 hours and up to overnight. This is crucial for allowing the bites to set and for easy dipping in chocolate.
-
Remove from Liners: Once firm, remove the Key lime pie bites from the liners and place them on a baking sheet.
-
Melt Chocolate: In a medium heat-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
-
Combine Garnish: In a small bowl combine crushed graham crackers, and zest.
-
Coat Bites: Spoon the melted chocolate over each Key lime pie bite and top with the graham cracker mixture.
-
Freeze Again: Freeze until the chocolate is hardened, about 30 minutes.
-
Serve: Enjoy!
