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Mini Key Lime and Coconut Pies

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
  • Total Time
    Prep: 25 min. Bake: 10 min. + cooling
  • Makes
    1-1/2 dozen


  • 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


  • 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.
  • 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.
  • 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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Average Rating:
  • Rae
    May 4, 2020

    The sugar cookie mix makes it too rich..the filling was good. Next time I’ll probably use a graham cracker crust.

  • suefalk
    Sep 5, 2016

    The real deal!! I made a full size pie, not changing any amounts. I used a pre-made graham cracker crust. The filling is simply the 14 oz. condensed milk, 3 egg yolks and 1/2 cup key lime juice. Blend it smooth and pour into crust. Bake 350 for 15 min and chill. Proceed with the whipped topping as directed in recipe! You'll feel a little ray of Florida sunshine in every bite!

  • Noia
    Jan 31, 2015

    The filling on this is nice, certainly not 5 star rating but not bad at all. Which is why I'm giving this a 3 rather a 2. The use of the store bought cookie dough is what absolutely kills it. It gives it a horrible horrible taste. So much so I've tossed this batch. Do yourself a favor and take an extra 30 minutes to make your own shortbread.

  • ilovejeff
    Jul 15, 2014

    i haven't tried these yet, but they look delish! does anyone know if they freeze well?

  • kelley1985
    Apr 27, 2014

    These are so tasty and so easy to make!

  • Linda.Mor.a.les
    Apr 22, 2014

    Great recipes

  • Nana127
    Aug 25, 2013