What’s better than Key Lime Pie? Coconut Key Lime Pie and make it mini!!!
What’s better than Key Lime Pie? Coconut Key Lime Pie and make it mini!!!The coconut adds a wonderful layer of flavor and things are always better mini, right?
Coconut Graham Cracker Crust
What helps set these lovely little tarts apart is the coconut flakes that are added right to the crust! Simply pulse the graham cracker sheets and coconut flakes in a food processor until you have fine crumbs. Add this to a medium bowl and mix in the sugar and melted butter until well blended.
Line either mini or standard muffin tins and fill with coconut-graham cracker mix – 2 – 3 tsp for mini and 2 – 3 tbsp for standard size.
Tamp down the mix with the back of a spoon or small cup and bake at 350 degrees until golden – 4 – 6 minutes for mini and 6 – 8 minutes for standard size. Once they are done, set aside to cool.
Key Lime Pie Filling
The filling for this Key Lime Pie with Coconut is super simple to make and so rewarding!
Whisk the egg yolks and lime zest in a medium bowl until they pale a bit and gain a little volume. Then whisk in the sweetened condensed milk until fully combined. Lastly add the Key Lime Juice and mix well.
Do you have to use Key Limes?
While there is a distinct difference between Key Limes and other Limes, you can certainly substitute the limes you normally see at the grocery store in the US (Persian or Mexican limes) for Key Limes.
Key Limes are known to have a sweeter, more floral taste and are smaller and yellow in color. Read more about limes here!
If you can’t find Key Limes you can use fresh grocery store limes or grab a bottle of Key Lime Juice.
How to Make Mini Key Lime Pies
Pour the filling on top of the cooled crusts and bake at 350 degrees for 6 – 10 minutes for mini and 8 – 12 for standard. The center will still have a slight jiggle. Be careful not to over bake them or they tend to dry out and crack.
Allow the pies to cool and then chill in the fridge for about 2 hours until they are set. They can be covered and stored in the fridge for up to a week.
How to Serve Coconut Key Lime Pie?
Serve these tiny tarts with a Citrus Chantilly Cream for the ultimate treat! Just substitute Key Lime or Lime Juice for the Bourbon in this recipe and omit the cinnamon.
Coconut Key Lime Pie
Ingredients
Coconut Graham Cracker Crust
- 1 cup Graham Cracker Crumbs 8 - 10 sheets of crackers
- 1/4 cup Sweetened Coconut Flakes
- 1 1/2 tablespoons Granulated Sugar
- 5 tablespoons Butter melted
Key Lime Filling
- 3 large Egg Yolks
- 2 teaspoons Key Lime Zest
- 1 14 oz can Sweetened Condensed Milk
- 1/2 cup Key Lime Juice
Instructions
Coconut Graham Cracker Crust
- Preheat the oven to 350 degrees.
- Pulse the graham crackers and coconut flakes in the food processor until you have fine crumbs. Add this mix to a medium bowl along with the sugar and melted butter and stir until combined.
- Line mini or standard muffin tins with preferred liners and add the cracker/coconut mix. About 2 – 3 tsp for mini and 2 – 3 tbsp for standard size. Tamp down the mix with the back of a spoon or small cup and bake until golden – 4 – 6 minutes for mini and 6 – 8 minutes for standard size. Once they are done, set aside to cool. You can leave the oven on as you will bake the filling at the same temperature.
Key Lime Filling
- Whisk the egg yolks and lime zest in a medium bowl until they pale a bit and gain a little volume.
- Next whisk in the sweetened condensed milk until fully combined and then add the Key Lime Juice and mix well.
Coconut Key Lime Pie
- Pour the filling on top of the cooled crusts and bake at 350 degrees for 6 – 10 minutes for mini and 8 – 12 for standard. The center will still have a slight jiggle. Be careful not to overtake them or they tend to dry out and crack.
- Allow them to cool and place in the fridge for 2 hours so they can set up. Before serving add Citrus Chantilly Cream on the top!
- This makes around 36 mini muffin tin size or 12 standard muffin tin size.
I loved all the flavors in this pie! It was also fast and easy to make. I didn’t take the time to make the little pies but definitely would if I was serving them to guests. Only problem is I want another one right now and it’s way to late to start baking.