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Effortless mini pies made with frozen Oikos® Key Lime Greek Yogurt, Keebler® Ready Crust® Mini Graham Cracker Pie Crust, and Reddi-wip®.
We’re always up for a celebration at our house. Whether we are kicking our heels up to honor a special accomplishment or simply congratulating one another on making it through an especially harrowing day, our revelry often includes dessert. While I am all for taking on elaborate recipes for holidays and big family parties, our everyday celebrations call for something more simple. By keeping my kitchen stocked with a few select shortcuts, like Keebler® Ready Crust® Mini Graham Cracker Pie Crust or Reddi-wip® I can throw together a celebratory snack in minutes.
This simple no-bake recipe uses fun-flavored Greek yogurt, a simple homemade blackberry sauce, and Keebler® Ready Crust® Mini Graham Cracker Pie Crust to create adorable ice cream pies. These little cuties can be stored in your freezer and served any time a cause for celebration arises. Just pull them from the freezer, top them with a dollop of Reddi-wip®, and some fresh fruit and it’s party time.
I used Oikos® Key Lime Greek Yogurt in this recipe but you can create a strawberry version simply by swapping this yogurt for Dannon® Light & Fit® Strawberry Cheesecake Greek Yogurt. Try freezing other flavors of yogurt for an almost endless variety of mini ice cream pies.
Miniature Key Lime & Blackberry Ice Cream Pies
Makes six mini pies
This easy make-ahead recipe uses flavored yogurt as an easy ice cream base. Try swapping the Oikos® Key Lime Greek Yogurt for another flavor, like Dannon® Light & Fit® Strawberry Cheesecake Greek Yogurt, to create your own unique recipe. The type of berry in the sauce can also be substituted. Try using raspberries, strawberries, or blueberries instead.
- 4 5.3-oz. packages Oikos® Key Lime Greek Yogurt
- 1 package Keebler® Ready Crust® Mini Graham Cracker Pie Crust (6-count)
- 1 cup blackberries (plus 1/2 cup more for garnish)
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons lime juice
- 1 13-oz. can Reddi-wip®
- 6 slices lime and 6 mint leaves (optional, for garnish)
- Turn on your ice cream maker, then add the contents of all 4 packages of Oikos® Key Lime Greek Yogurt to the tumbler. Set a timer to churn the yogurt for 30 – 45 minutes, or until the mixture thickens and pulls away from the sides of the tumbler. (If you are using an ice cream maker with a freezer tumbler make sure it has been frozen for at least six hours before use.)
- Combine the blackberries, sugar, water, and lime juice in a small sauce pan. Turn the heat to high and bring to a boil. Reduce the heat to low when it begins to boil and simmer, covered, for 5 minutes. Remove the cover and increase the heat to medium. Simmer, uncovered, for 3 minutes before removing the pan from heat. Allow the pan to cool for 5-10 minutes before pushing the mixture through a fine mesh strainer. Place the strained liquid in the refrigerator to chill. Discard the solids or refrigerate in a separate container to use as jam.
- When the ice cream has finished churning, stop the machine and set out the pie crusts. Spoon 1-2 teaspoons of blackberry sauce into each crust followed by a scoop of ice cream. Press the ingredients down with the back of a spoon or spatula, then repeat until you’ve used up all the ice cream. Place the pies on a small dish and cover with plastic wrap. Place the dish in the freezer and let the pies harden for at least 1 hour.
- The frozen mini pies can be stored in the freezer in tightly covered saran wrap for several weeks. If you plan on storing the pies for more than one day it is best to re-wrap each of them individually in saran wrap. This helps keep them from becoming freezer-burned.
- When you are ready to serve your pies remove them from the freezer and remove the plastic wrap. Top each pie with a generous amount of Reddi-wip, then top with berries, lime, and mint leaves.
I let my little CC help add the toppings when we enjoy these pies together. He loves to “help” in the kitchen. Anyone who has ever cooked with a toddler can tell you that it tends to be an extremely messy venture, but this recipe isn’t so bad. Since these little pies come out of the freezer almost ready-to-go I can satisfy CC’s urge to help by letting him place the berries on top of the pie.
He usually sneaks a little extra Reddi-wip® while he’s at it. It’s an indulgence I don’t sweat too much considering that the dessert we’re enjoying is a slightly healthier option than most ice cream – or most pie for that matter!
I shopped for the ingredients in this recipe at my local Walmart. CC and I always have a grand time speeding around that particular superstore. I like the low-priced groceries and he likes trying to grab everything off of the colorful end-caps.