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Key Lime Pie Cups

Prep Time: 15 minutes 

Cook Time: 7-9 minutes 

Servings: 6




For the Crepini Cups 

6 Crepini® Egg White Wraps
Coconut oil spray, as needed
½ cup sugar, or sugar alternative


For the Key Lime Pie Filling

½ cup graham cracker crumbs
⅓ cup + 1½ teaspoons granulated sugar, or sugar alternative, divided
2 tablespoons unsalted butter, melted
16 ounces cream cheese, room temperature
¼ cup heavy whipping cream
3 tablespoons key lime juice
2 teaspoons key lime zest
1 teaspoon pure vanilla extract
1-2 drops green food coloring
Canned whipped cream, for garnish
6 key lime slices, for garnish, if desired



  1. Preheat oven to 350°F. Lightly coat the back of one 12-cup muffin tins with cooking spray. 
  2. To a shallow dish add sugar or sugar alternative. 
  3. Spray coconut oil on both sides of each Crepini. 
  4. Dip each side in the sugar. 
  5. Lay each Crepini over the top of a muffin cavity. 
  6. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off muffin tins, and let cool before assembly.
  7. To a small mixing bowl add graham cracker crumbs, 1½ teaspoons sugar, and unsalted butter. Stir to combine and set aside. 
  8. To a stand mixer fitter with the whisk attachment add cream cheese, whipping cream, remaining ⅓ cup sugar, lime juice, zest, vanilla, and food coloring. Turn to medium-high speed and mix until light and creamy. 
  9. Divide key lime filling between the Crepini cups. Top with graham cracker crumbs, whipped cream, and a slice of key lime. 

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