Single Serving Frozen Key Lime Pies

Ingredients

3/4 cups key lime juice (juice from 1 pound key limes or good bottled lime juice--save some lime rind for decoration)
1 can sweetened condensed milk
8oz whipped topping (I used about 6 oz and saved some for topping)
8oz cream cheese (at room temperture)
1/4 cup butter, melted
1 cup graham cracker crumbs (recipe for gf graham crackers posted August 21, 2015)

Step 1
Melt butter in microwave and mix with crushed graham crackers in a small bowl. Set aside.
Step 2
in a medium bowl of a stand mixer, beat the cream cheese and add the sweetened condensed milk. Continue to beat on medium speed. It is very important at this step to get the cream cheese mixed completely smooth. Add the lime juice and mix.
Step 3
Fold in the whipped topping to the cream cheese mixture until combined. If desired, add a couple of drops of green food coloring.
Step 4
Fill 12 cupcake cups about 3/4 full with the lime mixture. Top with the graham cracker crumbs. Place the cupcake tin in the freezer and chill for 4 hours or overnight.
Step 5
To serve, gently go around each pie with a knife to loosen. Place the cupcake tin in about 1 inch of hot water for just a minute. Taking a spoon, gently lift each pie out of the cupcake pan. Turn each over onto the graham cracker crust and place on a platter. If you aren't serving immediately, place the serving platter in the freezer. To serve, top each pie with a scoop of whipped topping and a piece of lime rind. Makes 12 servings with about a cup extra of topping.