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Key Lime Petite Pies

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A bite-sized dollop of lush lime filling kissed with sweet coconut perches atop a graham cracker crust. This dainty dessert is the perfect light finish to a springtime meal.

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Rate this recipe 4.5/5 (27 Votes)

Ingredients

  • CRUST
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons sweetened flaked coconut
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, melted
  • FILLING
  • 2 egg yolks
  • 1 (14-oz.) can sweetened condensed milk
  • 1/3 cup Key lime juice*
  • 1 tablespoon grated lime peel
  • 3/4 teaspoon coconut extract
  • Dash salt
  • TOPPING
  • 3/4 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • GARNISH
  • 1/4 cup sweetened flaked coconut, toasted**

Details

Servings 24
Adapted from cookingclub.com

Preparation

Step 1

1. Heat oven to 325°F. Line 24 mini muffin cups with paper liners. Combine all of the crust ingredients, except butter, in medium bowl. Stir in butter until crumbs are moistened. Spoon about 1 1/2 teaspoons crumb mixture into each muffin cup; press firmly to form crust.

2. Bake 5 minutes; cool completely on wire rack.

3. Whisk egg yolks, condensed milk and lime juice in medium bowl until combined. Whisk in all remaining filling ingredients. Spoon about 1 tablespoon filling into each muffin cup.

4. Bake 15 to 20 minutes or until set. Cool completely on wire rack. Refrigerate 1 hour or overnight.

5. Beat cream in medium bowl at medium-high speed until soft peaks form. Add all remaining topping ingredients; beat until stiff peaks form. Fill pastry bag fitted with star tip or resealable plastic bag with corner cut off with topping. Pipe decoratively on top of each pie; garnish with coconut. Refrigerate until ready to serve.


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