MINI COCONUT PIES RECIPES

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.

Steps:

• Preheat oven to 350°F. Place 12 jumbo-size (3 ½-inch) aluminum foil baking cups in a regular-size muffin pan, 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 ¼ 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 ½ teaspoon lime zest. Top each mini pie with a dollop of whipped cream, and garnish with a Key lime slice.