Taste of Home
Mini Key Lime and Coconut Pies
TOTAL TIME: Prep: 25 min. Bake: 10 min. + cooling
YIELD: 1-1/2 dozen.
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
-
1.
Slice 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.
-
2.
Meanwhile, 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.
-
3.
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.
Nutrition Facts
1 pie: 231 calories, 11g fat (5g saturated fat), 49mg cholesterol, 120mg sodium, 31g carbohydrate (24g sugars, 0 fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC