Key lime pie bitty bite shooters are not only elegant and lovely in presentation, they are also EASY to make (under 30 minutes), NO BAKE, and MAKE AHEAD! #youllbethehostesswiththemostest
If you are hosting a party and want a dessert that is beyond easy to make, lovely in presentation, and best of all MAKE AHEAD~this recipe is for you! 4 ingredients, 30 minutes (or less), and a refrigerator, and you can have dessert #done….up to 2 days before serving.
The Key lime filling is simple, and it can be used in a number of ways~poured into ready made pie crusts, tart shells or ramekins. Because I love having tiny desserts that can be served individually, I love making these Key lime pie bitty bite shooters.
Bitty Bite Cups. I have these tall bitty bite cups from Crate & Barrel. They are the perfect size for preparing and eating miniature desserts. Bitty Bite Tall Glasses are 3 oz 2″ dia. x 2.75″H. The 2″ diameter opening is just large enough to easily fill without making a mess. Because I entertain often, I bought glass cups that I’ll use forever. For a one time event, the disposable option might be better.
Cookie Crusts: You can use any cookie that you love, but key lime pairs really well with honey grahams, ginger snaps, and Biscoff (my favorite). When making bitty bite cup shooters, all you have to do is crumble cookies and layer them with the Key Lime filling. When making a Key lime pie, most cookie crusts require adding melted butter, a bit of sugar, and a short bake time.
Key lime juice: I’ve made these with fresh lime juice and with Nellie’s Key lime juice, and I prefer the latter. The Nellie’s lends a more tart kick that (in my opinion) tastes better. The key lime zest is important for garnish and for added zip, so I never leave it out.
Key Lime Pie Filling: The recipe below is for my no-bake Key lime filling. Use it for bitty bite desserts, in ramekins or parfait cups, or atop premade pie crusts. If you want to make your own crust, read on.
Baked Cookie Crust-For those of you who want to make a Key Lime Pie from this rather than bitty bite desserts, I’ve included a recipe for a baked cookie crust below. When you make a pie, the crust requires a bit more work than shooters, but the end result with either version tastes great.
I would LOVE to hear from any of you who make any of the versions of this Key lime dessert, so please leave comments below! With summer here, cool, tangy, make ahead desserts are my go-to:-) As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1 can sweetened condensed milk
- 1/3 cup plus 2 TB Key lime juice (I use Nellie & Joe's)
- 8-oz block of cream cheese, softened
- 1 cup crushed cookies (Biscoff, grahams, etc....)
- zest of one fresh lime
- Beat cream cheese with mixer until smooth.
- Add condensed milk and Key lime juice.
- Beat several more minutes with mixer until completely smooth.
- Layer cookie crumbs & Key lime filling. I start with crumbs and end with filling.
- Top with lime zest and crumbs for garnish.
Amount Per Serving: Calories: 153 Total Fat: 17g
Cookie Crust Recipe
- 2 1/2 cups Gingersnap cookies (or graham crackers or Biscoff cookies)
- 3 TB sugar
- Pinch salt
- 4 TB butter, melted
- Heat oven to 325 degrees.
- Crush cookies with meat mallet or in food processor.
- Blend cookies, sugar, and salt until well incorporated.
- Add butter; mix until blended.
- Press mixture into pie plate, firmly on the bottom and up sides.
- Bake 10-15 minutes.
- Cool before adding filling.