Mini Key Lime and Coconut Pies

Total Time:Prep: 25 min. Bake: 10 min. + cooling

Recipe by Lisa Speer, Palm Beach, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 13, 2022

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

TEST KITCHEN APPROVED

Mini Key Lime and Coconut Pies

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Yield:1-1/2 dozen
Prep:25 min
Cook:10 min
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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
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Directions

  1. 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. 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. 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.
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