Crush graham crackers and mix with he butter, set aside.
Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth.
Add the key lime juice and mix until smooth.
Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
Taking individual silicone cups (I used silicone cupcake liners) fill with the cream cheese mixture about 3/4 of the way up.
Top with the graham cracker crumbs.
Place on platter or sheet tray and place in freezer for 4 hours or until set.
Un-mold pies carefully and serve graham cracker side down.
The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
Serve with whipped topping garnish and key lime slice if desired, enjoy!
Makes 18 Portions.
Great to make ahead – up to a month
