Key Lime Pie in a Cup Recipe

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My friend Sydney from Tastefully Frugal posted this recipe on the Blentec blog for Key Lime Pie in a Cup. No cooking required and super quick to make. It’s so delicious I don’t want to forget about it – I want to make it again and again. Like my friend said, “I could eat about 5 of these.” Unfortunately, we ate them all before I got to take a picture. Yeah, they were that good. I made them for my book club, the Book Babes.

These only take about 10 minutes to assemble and they’re forgiving…so feel free to experiment. Keep reading and you’ll know what I mean. Limes were expensive and I didn’t have a lot of time so I bought two limes for the zest and for the rest of the lime juice was from lime concentrate. The original recipe calls for sour cream but somehow I missed that. I didn’t have time to go to the store so I used almost a half cup of vanilla yogurt that I had on hand. I liked it so much that I’m not sure I’d make it any other way.

This is the lime juice I used – it was in the produce section by the real limes or Amazon. Key lime or regular limes work, I used regular limes.

I get a lot of ingredients or products that are hard to find at Amazon. Remember how I buy waffle mix that we love by the case? They have lime juice from concentrate. It doesn’t need to be refrigerated until it’s opened so it’s great to have on hand to whip up a quick dessert when you have guests.

pompeii lime juice

Here’s the yogurt I used, which I got from Good Earth Natural Foods on Riverdale Road in Ogden. It’s actually Kefir which is like yogurt – I found it on Amazon but it’s not vanilla flavor, so you could just add some.

Latta keffir yogurt

I used these cups from Solo:


I recommend that you double the recipe and fill the cups fuller so you have 8. Believe me, you’ll eat them.

Key Lime Pie in a Cup Recipe

Graham Cracker Crust:

6 whole graham crackers, break them into smaller pieces
4 tbsp butter, melted
½ tbsp brown sugar

Place graham crackers in blender until crumbs are formed. Add butter, and brown sugar and blend until combined. Place in bottom of cups, about 2 Tablespoons per cup.

Pie Filling:

Juice from 5 limes (about ½ cup—regular limes or key limes, I used regular limes plus lime juice concentrate)
½ cup vanilla yogurt (I actually used Kefir)
1 can (14oz) sweetened condensed milk
lime zest

Blend until a thick pudding-like texture is formed. Pour on top of graham cracker crust and let chill in fridge for 30–60 minutes.

Whipped Cream (by Blendtec):

1 cup heavy cream
1 tbsp powdered sugar
½ tsp vanilla

Blend in a blender or use a mixer. Beat until stiffness you prefer.

Keep in the fridge until ready to serve. Add whipping cream, garnish with lime zest. I use a plane zester like this one to add the zest.

You can make variations including Strawberry Cheesecake and make my lighter version (I’d slice strawberries and make it lower sugar). It’s easier than cheesecake or strawberry shortcake. I think you could make a banana cream or a lemon cream version too. Also, if you have a crowd you could make this recipe in a casserole or pie pan.

Check out the Tastefully Frugal blog for more of her delicious recipes.

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Janet Thaeler

This is a place to share information and goings on in the Fruit Heights, Utah. It also has news about Utah in general. Remember the back porch? This is our version.