Mascarpone Key Lime Mini Pies from Seriously Good Freezer Meals
Filling - 8 oz (250 g) mascarpone cheese, softened * 1 can (14 oz or 300 mL) sweetened condensed milk * 3/4 cup (175 mL) freshly squeezed or bottled Key lime juice
Crust - 1 1/4 cups (310 mL) graham cracker crumbs (about 41/2 oz/130 g) * 1/4 cup (60 mL) butter, melted * 1/2 tsp (2 mL) ground cardamom or ground cinnamon
Garnishes - Additional frozen whipped topping (Cool Whip), optional * Sliced Key limes (optional)
1. Filling: In the bowl of a stand mixer (or in a medium bowl, using an electric hand mixer), beat mascarpone cheese on High for about 1 minute, until creamy. Add condensed milk and lime juice; beat on Medium for about 1 minute, until smooth. Gently fold in whipped topping, until blended. 2. Place 12 silicone muffin liners in a 12-cup muffin tin. Scoop mixture into cups until three-quarters full. 3. Crust: In a medium bowl, combine graham cracker crumbs, melted butter and cardamom, stirring well. 4. Sprinkle crust mixture evenly over each mini pie. Press gently with the back of a spoon to flatten. Freeze for about 2 hours, until firm.
Make It Now - Make It Now - Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a slice of Key lime, if using. Serve frozen.
Make It a Freezer Meal - Remove from freezer. Transfer mini pies, in their silicone liners, to 2 labeled gallon-size (4 L) freezer bags. Seal, removing as much air as possible, and freeze. Serve Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a slice of Key lime, if using. Serve frozen.