Key Lime Petite Pies

A bite-sized dollop of lush lime filling kissed with sweet coconut perches atop a graham cracker crust. This dainty dessert is the perfect light finish to a springtime meal.


1/2 cup graham cracker crumbs
2 tablespoons sweetened flaked coconut
1 tablespoon sugar
2 tablespoons unsalted butter, melted


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


3/4 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract


1/4 cup sweetened flaked coconut, toasted**

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.

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