Mini Skinny Key Lime Pies


It’s been warm & sunny here the last couple days so I thought some key lime pie would be perfect. They are scrumptious!

I followed the original recipe closely but according to that recipe it was supposed to produce 12-15 of them & I only got 6. Because I only got 6 of them they ended up high in weight watcher points.  I can’t imagine how high they would have been if I hadn’t skinnyfied them.

I think next time I will make them in a mini muffin tin so I get more out of the recipe & they are lower in weight watcher points. 

Original recipe from

Recipe made 6 pies
1 pie = 9 weight watchers points+

Crust Ingredients –
6 low fat honey graham crackers (1 1/2 cups crumbs)
5 tbsp Land O’ Lakes light butter melted
1 tbsp truvia
1 tbsp lime zest

Filling Ingredients –
1/4 cup whipped cream cheese & greek yogurt blend
1 tbsp lime zest
1 14 oz can fat free sweetened condensed milk
1 egg yolk
1/2 cup key lime juice (almost a full pound of key limes)
Pinch of salt


Crush up your graham crackers. I used my handy dandy mix & chop from pampered chef, but you could also crush them in a zip lock bag or in a food processor.


Mix together graham cracker crumbs, truvia, melted butter, & lime zest.


Press 2 tbsp of graham cracker mixture into each muffin tin. I suggest using papers in them.
Bake in a preheated 350 degree oven for 8 minutes. Set aside to cool afterwards.


Stir together softened cream cheese & lime zest.


Using a mixer blend cream cheese & lime zest mixture with sweetened condensed milk, egg yolk, salt, & lime juice.


Once graham cracker crusts have cooled spoon 1/4 cup of filling into each muffin paper.
Bake in a preheated 350 degree oven for 15-20 minutes. Put in fridge for at least an hour to set.



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