KEY LIME PETITE PIES

By joanmarie

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

Adapted from cooking club.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.
24 mini pies
PER PIE: 110 calories, 6 g total fat (4 g saturated fat), 2 g protein, 12.5 g carbohydrate, 35 mg cholesterol, 40 mg sodium, 0 g fiber
TIPS *If fresh Key limes are unavailable, use authentic bottled Key lime juice, such as Nellie and Joe's for true flavor.
**To toast coconut, place on baking sheet. Bake at 350ºF. for 10 minutes or until lightly browned, stirring occasionally.