Photo of Key lime dessert shots by WW

Key lime dessert shots

Total Time
56 min
20 min
6 min
These perfectly portioned sweet and tangy mini desserts feature key lime pie filling that tops a graham cracker crust. Key limes, which you’ll also see labeled as Mexican or West Indian limes, are smaller and more tart than regular Persian limes. Their bolder flavor is worth seeking out to make the rich, creamy filling really sing. To easily make graham cracker crumbs, you can place whole crackers in a zip-top plastic bag and smash them yourself or use your food processor to quickly produce crumbs. You can use a utensil handle to tamp down the graham crackers crust or even your fingers. Just spray them with a little cooking spray to prevent the crumbs from sticking.


Fat free sweetened condensed milk

½ cup(s)

Uncooked egg yolk(s)

2 large

Salted butter

2 tsp, divided

Fresh lime juice

cup(s), from key limes

Plain lowfat Greek yogurt

½ cup(s)

Graham cracker crumbs

½ cup(s)

Table salt

1 pinch(es)

Aerosol whipped cream

½ cup(s)

Lime zest

1 Tbsp, finely grated (for garnish)


  1. In a small, heavy bottomed saucepan, combine milk and egg yolks; heat over medium-low heat, whisking constantly, until mixture begins to boil, about 5 minutes. Stir in 1 teaspoon butter and lime juice; pour into a shallow bowl and chill in refrigerator until cool, about 30 minutes.
  2. Fold yogurt into cooled lime mixture until just combined; set aside.
  3. Melt remaining 1 teaspoon butter in microwave in a cup or small bowl. Add graham cracker crumbs and salt to butter; gently mix.
  4. Line up eight 2-oz shot glasses. In each shot glass, layer 1 tablespoon crumb mixture (pressing down to form a “crust” with the handle of a spatula or other utensil) and 2 heaping tablespoons key lime pie filling; top with 1 tablespoon whipped topping and garnish with lime zest.
  5. Per serving: 1 dessert shot