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
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 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
Reviews
The sugar cookie mix makes it too rich..the filling was good. Next time I’ll probably use a graham cracker crust.
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!
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.
i haven't tried these yet, but they look delish! does anyone know if they freeze well?
These are so tasty and so easy to make!
Great recipes
Yummy