Key Lime Pie Cookie Cups
These Key Lime Cookie Cups taste just like the pie but in mini size.
Servings: 24 servings
Calories: 123kcal
Ingredients
- 1 package Pillsbury Ready to Bake! Sugar Cookie Dough
- 3 large egg yolks
- 1/2 cup key lime juice
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon pure vanilla extract
- Whipped cream and lime zest for garnish
Instructions
For the cookie cups:
- Preheat oven to 350 degrees.
- Spray a 24 mini muffin pan with non-stick baking spray.
- Roll each separate cookie into a ball and place in the bottom of each muffin tin.
- Bake cookies for 10-12 minutes or until golden brown. Remove cookies from oven and gently press a spoon in the center of each baked cookie to make the shape of the cup.
- After 10 minutes, gently remove cookie cups from the muffin pan and place on a cooling rack until completely cooled.
For the key lime filling:
- Whisk together egg yolks, key lime juice, sweetened condensed milk, and pure vanilla extract.
- Pour into a medium sized pot and saute over medium to low heat to cook through the eggs.
- Keep on heat and stir for 12-14 minutes until nice and warm. Remove and allow to cool.
To Assemble:
- Fill a ziploc bag with snipped side or piping bag with key lime curd mixture.
- Pipe key lime curd into direct centers of each cookie cup until filled.
- Next garnish with whipped cream and lime zest and refrigerate for at least one hour and serve.
Notes
To keep your Key Lime Cookie Cups fresh and delicious, store them in an airtight container in the refrigerator. They'll stay scrumptious for up to 5 days. When you're ready to serve, simply take them out and let them sit at room temperature for a short while, so they can bring back their full flavor and texture.
Nutrition
Calories: 123kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 63mg | Potassium: 90mg | Sugar: 14g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 0.4mg