Mini Key Lime Pies with Coconut Macaroon Crust
By Candace Braun Davison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
12
Prep Time:
10 mins
Total Time:
30 mins
Jump to recipeYour party guests will love these petite sweets, inspired by a similar dish in Lauren Conrad's Celebrate.
Advertisement - Continue Reading Below
Ingredients
For the Crust
- 3/4 cup sweetened condensed milk
- 1 large egg white
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 3 2/3 cups sweetened shredded coconut
For the Filling
- 1 can sweetened condensed milk
- 4 egg yolks
- 2/3 cup lime juice
- Zest of 2 limes
- 1 lime, sliced and quartered (for topping)
Directions
- Step 1Preheat oven to 350°. Grease the bottom and sides of the cups of a muffin tin, or fill each with a cupcake liner.
- Step 2Make 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.
- Step 3Make the filling: In another large bowl, combine sweetened condensed milk, egg yolks, lime juice, and zest from 1 lime. Pour into muffin cups, filling about two-thirds of the way up. (Don't go higher than the crust.)
- Step 4Loosely 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.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below