TOASTED COCONUT MINI KEY LIME PIES

These Toasted Coconut Mini Key Lime Pies are the perfect combination of sweet + tart. The are everything you love about a classic key lime pie but baked into a mini version. The pies have a buttery graham cracker crust with hints of toasted coconut coming through, topped with a creamy lime filling and home made whipped creamed! Who says it needs to be summer time to make a pie?

TOASTED COCONUT MINI KEY LIME PIES - SERVES 4

Ingredients:

For the Pie Filling:

1 14-ounce cans sweetened condensed milk

3/4 cup Key lime juice

4 egg yolks

For the Crust:

6 tbsp unsalted butter

1 cup graham cracker crumbs

1 cup unsweetened shredded coconut, toasted

For the Whipped Cream:

1 cup heavy cream

1 teaspoons confectioners' sugar

1 teaspoons grated lime zest

Preparation:

Preheat the oven to 350°F. 

Make the filling: Whisk condensed milk, lime juice, and egg yolks together. Set aside.

Make the crust: In a medium saucepan, cook the butter over medium heat until it begins to brown and smells like caramel. Remove from the heat and add the graham cracker crumbs, toasted coconut, and salt; mix together well. Set four 8-ounce canning jars on a baking sheet. Spoon 2 tablespoons of the crust mixture into each jar. Bake for about 5 minutes. 

Divide the filling among the jars and bake for 12 to 15 minutes or until the center of the filling is just set. Transfer to a wire rack and let cool completely.

Make the whipped cream: Using a mixer with the whisk attachment, whip the heavy cream with the sugar until soft peaks form. Top cooled pie jars with the whipped cream, graham cracker crumbs and lime zest. Serve immediately.