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
Ingredients
- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup Key lime juice
- 3 large egg yolks
- 2 teaspoons grated lime zest
- 1/2 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon coconut extract
- 1/4 cup sweetened shredded coconut, toasted
Directions
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1Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2-in. up the sides of 18 greased muffin cups. Bake at 350° for 8-10 minutes or until edges are lightly browned.
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2Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime zest. 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.
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3Just 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.
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