Key Lime Pie Trifles
Key lime pie trifles are a delightful way to serve individual jars of key lime pie flavor to your guests. This no bake dessert features a tangy, sweet citrus filling nestled on top of crumbled graham cracker crust.
Right around now I start wishing I was on vacation and thinking about the Beach Boys crooning “Kokomo.”
I picture the Florida Keys and just want to be there, cocktail in hand and a slice of key lime pie on my plate.
Sounds heavenly, right?
Well, I can’t up and go to the Keys right now, but I can enjoy a taste of that classic Florida flavor with these key lime pie trifles.
They have all the key lime pie flavor in individual servings of a no bake dessert.
What are key limes?
Key limes are a lime hybrid native to southeast Asia that are abundant in Florida.
They are smaller and more intensely flavored than regular limes with a little bit of bitter undertone.
You can use them in this recipe if you’d like, though you probably need closer to 1 1/2 to 2 rather than 2 to 3 regular limes.
Ingredients
To make this you’ll need:
- Graham crackers– Crumbled. Some crumbs and some small pieces for texture.
- Butter– Melted
- Brown sugar– For the crust layer.
- Cream cheese– Softened
- Sweetened condensed milk– 14 ounce can
- Lime juice and zest– You’ll need 2-3 limes.
- Heavy cream– Cold
How to Make
Key lime pie trifles are perfect for kitchen beginners since no baking is needed!
To make them, stir together the crumbled graham crackers, melted butter, and brown sugar in a medium bowl.
Set the graham cracker mixture aside.
Then cream together the softened cream cheese and condensed milk in a large bowl until the mixture is smooth.
Once the cream cheese mixture is smooth, stir in the lime juice and zest.
Then pour in the heavy cream and whip it until the mixture thickens slightly.
Now you can assemble the trifles by putting 2 tablespoons of the graham cracker mixture into the bottom of each of six 8 ounce jars.
Top the graham cracker filling with a 1/4 cup of the lime filling.
Repeat these layers before putting the jars in the fridge to chill for an hour.
Top each trifle with a lime slice, a little sprinkle of extra lime zest and graham cracker crumbs.
Serve and enjoy!
Storing Leftovers
Store leftovers in covered jars in the fridge for up to 3 days or so.
Tips and Tricks
- Let the cream cheese sit out on the counter to come to room temperature to make mixing the filling easier.
- Real, full fat cream cheese will taste the best in these. On that note, do not substitute a lower fat dairy for heavy cream.
- Make sure you are using sweetened condensed milk and not evaporated milk.
Other Trifle Recipes
Key lime pie trifles are a tasty way to bring a tropical treat to your table in an effortless dessert.
Make them and enjoy!
Looking for other trifle recipes?
Try these:
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Key Lime Pie Trifles
Ingredients
- 1 ½ cups crumbled graham crackers crumbs and small pieces
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- 8 oz. cream cheese softened to room temperature
- 1 14 oz can sweetened condensed milk
- ⅓ cup lime juice from 2-3 medium limes
- 1 tablespoon lime zest from 1-2 medium limes
- 1 cup heavy cream cold
- Graham crumbs and lime zest and slices to garnish optional
Instructions
- In a medium bowl, mix together the crumbled graham crackers, melted butter and brown sugar; set aside
- In a large bowl, cream together the cream cheese and condensed milk until smooth. Stir in the lime juice and lime zest. Pour in the heavy cream and then whip until the mixture thickens slightly.
- Place 2 tablespoons of graham cracker crumbs into the bottom of each of six 8 oz. jars. Top with ¼ cup of the filling. Divide the remaining graham crackers on top of the lime filling, then divide the remaining lime filling into the jars.
- Chill for one hour before garnishing with a lime slice and additional zest and graham crumbs, then serve.
Notes
- Let the cream cheese sit out on the counter to come to room temperature to make mixing the filling easier.
- Real, full fat cream cheese will taste the best in these. On that note, do not substitute a lower fat dairy for heavy cream.
- Make sure you are using sweetened condensed milk and not evaporated milk.
