Key Lime Pie Minis
Enjoy a piece of key lime pie in one or two bites with these mini pies with a sugar cookie crust. A light and refreshing summer {or any time!} dessert that is easy to make with a no bake filling
Equipment
- mini muffin pan
Ingredients
- 1 roll 16.5 oz. refrigerated sugar cookie dough
- 1 can 14.5 oz. sweetened condensed milk
- 1/2 cup sweetened lime juice I used Rose's
- 8 oz. cream cheese, softened
- 2 key limes or regular limes
Instructions
- Cut cookie dough into 24 equal slices and press each slice into a cup of a sprayed or greased mini muffin pan
- Bake at 350 degrees until cookies are just done, 10-15 minutes*
- Remove cookie cups from oven and use a rounded spoon handle or spoon bowl to press down dough centers and shape the mini cookie cups. Let cookies cool completely before removing from the pan
- While cookie cups are baking, zest the limes
- Combine cream cheese, lime juice, sweetened condensed milk and half of the lime zest in a mixing bowl and use and electric mixer to combine until smooth. Refrigerate for 15 minutes while cookies are cooling
- Fill cooled cookie shells with filling, dividing equally between cups, then sprinkle tops with remaining lime zest. Refrigerate for 2 hours before serving.
- Mini pies will keep in refrigerator for 4-5 days
Notes
*Cooking time for cookie cups will vary depending on type of pan used and oven. Watch cookies carefully and remove from oven when just done. Place the pan in the refrigerator after a few minutes to speed up cooling process