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, FL
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 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
1. Slice cookie dough into 18 pieces. 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.
2. 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.
3. 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.