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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- 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 : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 120mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
KEY LIME-COCONUT PIE
Provided by Bobby Flay
Time 5h5m
Yield 1 (9-inch pie)
Number Of Ingredients 14
Steps:
- For the pie: Preheat the oven to 325 degrees F.
- Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
- Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
- Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
- For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.
MINI KEY LIME PIES
Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 1h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
- In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
- Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 62.7 g, Cholesterol 47.1 mg, Fat 19.9 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 10.1 g, Sodium 271.9 mg, Sugar 49.7 g
MINI KEY LIME PIES RECIPE BY TASTY
Here's what you need: egg yolks, lime zest, lime juice, sweetened condensed milk, graham cracker, granulated sugar, unsalted butter, heavy cream, confectioners sugar, lime zest
Provided by Tasty
Categories Bakery Goods
Yield 6 pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C).
- Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
- Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
- Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
- Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
- Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
- Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
- Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
- Top the mini pies with whipped cream.
- Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 53 grams, Fat 32 grams, Fiber 0 grams, Protein 12 grams, Sugar 50 grams
COCONUT-KEY LIME PIE
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
- In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
Nutrition Facts : Calories 663 g, Fat 46 g, Protein 10 g
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MINI KEY LIME PIES WITH COCONUT MACAROON CRUST …
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- Preheat oven to 350°. Grease the bottom and sides of the cups of a muffin tin, or fill each with a cupcake liner.
- Make the crust: In a large mixing bowl, combine sweetened condensed milk, egg white, vanilla, and salt.
- Fold in coconut. Divide mixture evenly between 12 cups of muffin tray, gently pressing down to cover the top and sides of each one.
- Loosely cover the whole pan with aluminum foil and bake until filling has set and edges of the coconut crust are lightly golden, 13 to 15 minutes. (If the crust isn't golden enough, remove aluminum foil and bake 2 to 3 minutes more.) Garnish with remaining zest and lime slices, then refrigerate for at least one hour before serving.
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Ratings 10Calories 296 per servingCategory Pies & Pastries
- Preheat oven to 350 degrees. Place 24 (2-1/2 inch) aluminum foil baking cups into two 12-count muffin tins and lightly coat with cooking spray.
- In a large bowl, stir together graham cracker crumbs, coconut, and sugar. Gradually add the melted butter and stir with a fork until combined.
- Place about 3 heaping tablespoons of the crust mixture into each cup. With your fingers, press firmly into the bottom and up the sides. Bake for 5 minutes; set aside.
- In another large bowl, whisk together the Key lime juice, sweetened condensed milk, egg yolks, and salt. Zest a small lime (about 1 tablespoon) and stir into the mixture. Pour a scant 1/4 cup of the filling into each prepared crust.
MINI COCONUT-KEY LIME PIES RECIPE | SOUTHERN LIVING
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Total Time 3 hrs 35 mins
- Preheat oven to 350°F. Place 12 jumbo-size (3 1⁄2-inch) aluminum foil baking cups in a regular-size muffinpan, and coat with cooking spray.
- 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.
- 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.
- 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.
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