Mini Coconut-Key Lime Pies

By Chez_Alexander

Ingredients

• 1 cup graham cracker crumbs (from about 8 graham crackers)
• 1 cup sweetened flaked coconut
• 6 tablespoons butter, melted
• 5 tablespoons granulated sugar, divided
• 1 (14-oz.) can sweetened condensed milk
• 1/2 cup Key lime juice
• 3 large egg yolks
• 1/2 teaspoon salt
• 1 tablespoon plus 1⁄2 tsp. lime zest (from 2 limes), divided
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• Key lime slices

Details

Servings 12
Preparation time 20mins
Cooking time 205mins

Preparation

Step 1

1. Preheat oven to 350°F. Place 12 jumbo-size (3 1⁄2-inch) aluminum foil baking cups in a regular-size muffin
pan, and coat with cooking spray.

2. Stir together graham cracker crumbs, coconut, melted butter, and 4 tablespoons of the sugar in a bowl until combined; firmly press onto bottom and up sides of each baking cup (about 3 rounded tablespoons of mixture per cup). Bake in preheated oven until lightly browned, about 5 minutes. Set aside. Keep oven set at 350°F.

3. Whisk together sweetened condensed milk, Key lime juice, egg yolks, salt, and 1 tablespoon of the lime zest in a bowl until combined. Pour mixture evenly into prepared crusts (about 1⁄4 cup per crust). Bake until pies are just set, 12 to 14 minutes. Cool completely on a wire rack, about 1 hour. Refrigerate 2 hours, and then remove aluminum foil baking cups before serving.

4. Beat heavy cream with an electric mixer on medium-high speed until foamy. Gradually add vanilla extract and remaining 1 tablespoon sugar; beat until medium peaks form. Fold in remaining 1⁄2 teaspoon lime zest. Top each mini pie with a dollop of whipped cream, and garnish with a Key lime slice.

Makes 12 servings.