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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Key Lime Pie Bites Recipe

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This recipe for Key Lime Pie Bites is from Leidy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ cups graham cracker crumbs
3 tablespoons sugar
⅓ cup melted butter
½ cup key lime juice
2 egg yolks
1 - 14 oz can sweetened condensed milk
½ cup heavy whipping cream
1 tablespoon confectioners sugar
⅓ cup shredded coconut (optional)
Directions:
Directions:
Preheat oven to 350º. In a small mixing bowl, stir together teh graham cracker crumbs, sugar and melted butter until combined. Using a round tablespoon measuring spoon, scoop the crumbs into a 24 cup non-stick mini cupcake pan. Using the back of the same spoon, press the crumbs smooth and so that they cume up to the top of the cup. Bake for 5 minutes in a preheated oven. Remove and let cool.

Reduce the oven to 325º. Mix together key lime, egg yolks and sweetened condensed milk until smooth. Spoon the filling into the graham cracker crusts using a half tablespoon measuring spoon. Bake for about 7 minutes until filling is set. Remove to a wire rack and allow to cool.

Sprinkle shredded coconut on a baking sheet and toast it in the oven for 5 minutes or so until the coconut is fragrant and crunchy but still white. Allow to cool.

Chill the key lime pies in the refrigerator.

Using a hand mixer on high speed, beat the heavy cream in a mixing bowl. Slowly sprinkle the confectioners sugar in and continue to beat until stiff peaks form. Using a pastry bag fitted with the large star attachment or spoon, dollop some cream onto the pies. Sprinkle with toasted coconut and serve.

NOTE: I used Reddi-Wip and eliminated the coconut.

 

 

 

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