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Mini Key Lime and Coconut Pies

 Mini Key Lime and Coconut Pies
Savor the flavor of Key Lime Pie with these individual muffin-size treats. They're great when you need to serve a large group.—Lisa Speer, Palm Beach, Florida
18 ServingsPrep: 25 min. Bake: 10 min. + cooling


  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup Key lime juice
  • 3 egg yolks
  • 2 teaspoons grated lime peel
  • 1/2 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon coconut extract
  • 1/4 cup flaked coconut, toasted


  • Slice cookie dough into 18 pieces. With floured fingers, press onto
  • the bottom and 1/2-in. up the sides of greased muffin cups. Bake at
  • 350° for 8-10 minutes or until edges are lightly browned.
  • Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks
  • and lime peel. Spoon into hot crusts. Bake 7-9 minutes longer or
  • until filling is set. Cool completely in pans on wire racks. Cover
  • and refrigerate until serving.
  • Just before serving, in a small bowl, beat cream until it begins to
  • thicken. Add the confectioners' sugar and extracts; beat until soft
  • peaks form. Remove pies from muffin cups. Top with whipped cream and
  • sprinkle with coconut. Yield: 1-1/2 dozen.