These Key Lime Pie Rolls with Graham Cracker Crust turn the bright, tangy flavor of key lime pie into a fun, hand-held dessert that’s perfect for picnics, potlucks, or a light finish after dinner. I’ve made these multiple times for summer gatherings and loved how the crisp graham “cup” and silky lime filling balance each other. If you enjoy no-fuss, graham-cracker-based desserts, you might also like this Irresistible No-Bake Peanut Butter Pie with Graham Cracker Crust which uses the same dependable crust idea.
Why Make This Recipe
- Bright, tangy key lime flavor feels refreshing after heavy meals and finishes light.
- Portable single-serve presentation is great for parties and easy portion control.
- Quick assembly with mostly pantry-friendly ingredients and minimal baking (about 12 minutes).
- Kid-friendly and easy to adapt for dietary needs.
- I love this recipe because the texture contrast between a toasted graham cup and a smooth, chilled lime filling always gets compliments at summer gatherings.
Recipe Overview
- Prep time: 20 minutes (plus chilling)
- Bake time: 10–12 minutes (to set the graham cup)
- Total time: 2 hours (including 1–2 hours chilling)
- Servings: 12 rolls/cups
- Difficulty: Easy — basic baking and mixing skills
- Method: Press graham cracker mixture into a muffin tin to form cups, blind-bake briefly, fill with a sweetened condensed milk–lime cream, then chill to set.
My Experience Making This Recipe
Testing showed that blind-baking the graham cups for about 10 minutes at 350°F gives the best crunch without burning the thin edges. I also discovered that folding in stabilized whipped cream makes the filling light while still firm enough to pipe and hold shape.
How to Make Key Lime Pie Rolls with Graham Cracker Crust
You’ll start by pulsing graham crackers into fine crumbs and mixing them with sugar and melted butter, then press the mixture into a greased muffin tin to form shallow cups. Blind-bake the cups at 350°F for 10–12 minutes until golden and set; this prevents sogginess. Make the filling by beating together cream cheese (or just use sweetened condensed milk for a classic key lime profile), fresh key lime juice, lime zest, and fold in whipped cream for lightness. Pipe or spoon the chilled filling into the cooled graham cups, garnish with whipped cream and extra zest, and chill 1–2 hours before serving.
Expert Tips for Success
- Use fresh key limes (or a mix of key and regular limes) for the brightest flavor; aim for 1/3–1/2 cup (about 4–6 limes) of juice.
- Press the graham crumb firmly into the tin using the back of a measuring spoon or a small glass to avoid loose edges and to create even cups.
- Blind-bake the crust on the middle rack at 350°F (175°C) and rotate the pan once for even color.
- Stabilize the whipped cream with 1 tsp powdered gelatin (bloom in 1 tbsp cold water) if you need the filling to hold up several hours at room temperature.
- Use a piping bag with a large round tip to fill cups neatly; refrigeration is essential—chill at least 1 hour for best texture.
One more idea: if you like savory-sweet contrasts, try pairing the texture lessons here with other recipes like this rich Pumpkin Pie Cheesecake with Biscoff Crust to explore different crust-to-filling ratios.
How to Serve Key Lime Pie Rolls with Graham Cracker Crust
- Serve chilled with a dollop of whipped cream and grated lime zest for a classic look.
- Drizzle a tiny amount of honey or passion fruit syrup for an exotic twist.
- Plate on a long tray with mint sprigs and thin lime slices for parties.
- These make a fun dessert for baby showers, summer BBQs, or as an after-dinner treat—similar portability ideas appear in recipes like Apple Pie Cinnamon Rolls that are also great for gatherings.
Storage and Reheating Guide
- Refrigerator: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Freezing: Freeze the cooled, unfilled graham cups for up to 1 month in a sealed container; thaw in the fridge before filling. Do not freeze filled rolls—they lose texture.
- Reheating: If you prefer a slightly warm crust, heat the empty graham cups on a baking sheet at 300°F for 4–6 minutes, cool, then fill and chill. Avoid microwaving filled rolls, which will make the filling runny.
Recipe Variations
- Gluten-free: Use certified gluten-free graham crackers or substitute finely ground gluten-free shortbread; watch crumbs for finer texture.
- Dairy-free: Swap sweetened condensed milk with a coconut condensed milk and use coconut cream whipped to fold in, plus dairy-free butter for the crust.
- Lighter version: Replace full cream cheese with 4 oz whipped ricotta (well-drained) and fold with Greek yogurt and less sweetened condensed milk for tang and protein.
- Flavor twist: Swap key lime for Meyer lemon or passion fruit puree for a dessert-forward variation reminiscent of citrus roll desserts like these Apple Pie Pancakes with Vanilla Maple Syrup that play with fruit flavors.
Nutritional Highlights
- These are a dessert—moderate in calories from butter and sweetened condensed milk, so portion control (one roll per person) helps keep servings reasonable.
- Using Greek yogurt or reduced-fat cream cheese can lower fat and boost protein.
- Allergen info: contains dairy and gluten (unless you use gluten-free crackers); also contains wheat from standard graham crackers.
Troubleshooting Common Issues
- Soggy crust: Blind-bake the graham cups until they’re firm and golden and allow them to fully cool before filling.
- Runny filling: Ensure you use the right ratio of sweetened condensed milk to lime juice and fold in whipped cream gently; chill at least 1 hour to set.
- Crust falling apart: Press crumbs firmly and use enough melted butter (6 tbsp for 1 1/2 cups crumbs). If crumbs are too coarse, pulse longer in the food processor.
Frequently Asked Questions
Q: Can I make the graham cups a day ahead?
A: Yes. Blind-baked graham cups can be stored in an airtight container at room temperature for 24–48 hours. Fill and chill right before serving to keep the texture crisp.
Q: Can I substitute bottled lime juice for fresh key lime juice?
A: You can, but fresh juice and zest yield brighter, fresher flavor and better balance against the sweetness. If you use bottled juice, taste and reduce slightly if it’s overly tart or metallic.
Q: How can I make the filling firmer without changing flavor much?
A: Bloom 1 tsp unflavored gelatin in 1 tbsp cold water, warm until melted (do not boil), then whisk into the filling before folding in whipped cream. This sets the filling without altering flavor.
Q: Can I scale this recipe up for a larger crowd?
A: Yes—double or triple the ingredient amounts and bake the graham cups on multiple muffin pans to avoid overcrowding. Chill in shallow containers for even cooling; consider stabilizing whipped cream if serving outside for a while.
Key Lime Pie Rolls with Graham Cracker Crust
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A fun, hand-held dessert that transforms the bright, tangy flavor of key lime pie into delicious rolls, perfect for summer gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 8 oz cream cheese, softened or sweetened condensed milk
- 1/2 cup fresh key lime juice (about 4–6 limes)
- 1 tablespoon lime zest
- 1 cup stabilized whipped cream
- Whipped cream and lime zest for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into a greased muffin tin to form shallow cups.
- Blind-bake the cups for 10–12 minutes until golden and set.
- In another bowl, beat together cream cheese (or omit for classic key lime), lime juice, and lime zest.
- Gently fold in the stabilized whipped cream until well combined.
- Once the graham cups are cooled, fill them with the lime mixture, garnishing with whipped cream and lime zest.
- Chill for 1–2 hours before serving.
Notes
Use fresh key limes for the best flavor. To stabilize whipped cream, consider using powdered gelatin.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg