I found this recipe yesterday and can't wait to try it. I really like the fact that they are individual muffin-size treats and that you can use refrigerated cookie dough.
MINI KEY LIME AND COCONUT PIES
1 tube (16 1/2 oz.) refrigerated sugar cookie dough
1 can (14oz.) sweetened condensed milk
1/2 c. key lime juice
3 egg yolks
2 tsp. grated lime peel
1/2 c. heavy whipping cream
1/4 c. confectioner's sugar
1/4 tsp. vanilla extract
1/8 tsp. coconut extract
1/4 c. flaked coconut, toasted
Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2 up the sides of 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 peel. Spoon into hot crusts. Bake 7-9 minutes longer or until the filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving.
Just before serving, in a small bowl, beat until soft peaks form. Remove pies from the muffin cups. Top with whipped cream and sprinkle with coconut.
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