Mini Key Lime and Coconut Pies

By JUDY2949

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 egg yolks
• 2 teaspoons grated lime peel
• 1/2 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon coconut extract
• 1/4 cup flaked coconut, toasted

Preparation

Step 1

Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2-in. up the sides of greased muffin cups. Bake at 350° for 8-10 minutes or until edges are lightly browned.

Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime peel. 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.

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.
Yield: 1-1/2 dozen.