Key Lime Pie Cookie Cups

4.89 from 9 votes

Key Lime Cookie Cups taste just like the pie but in mini size with a chewy, crisp cookie crust and an easy key lime custard that is fool-proof.

Prep Time10

Cook Time24

Total Time34

Course: Dessert

Cuisine: American

Servings: servings

Calories: 123kcal

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.

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.

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.

Zest your limes before you juice them. It’s way easier to get the zest off while the limes are still whole. And don't go too deep, boos! Avoid the bitter white pith under the green skin. There's nothing worse than bitter key lime pie cups.
Roll your limes on the counter before juicing. Press down with your palm and give them a good roll to get the most juice out.
Check your cookie cups early. Some ovens run hot, so peek in a couple minutes before the timer to keep them from overbaking.
Shape the cups while they’re still hot. Grab a spoon and press the centers down gently while the cookies are fresh out the oven. They'll firm up quick as they cool.

How to Store these Key Lime Pie Cookie Cups

Fridge: Store your key lime pie cups in an airtight container. They will keep for up to 5 days. If possible, wait to add the whipped cream topping right before serving.
Freezer: I don’t recommend freezing the full key lime pie cups with the filling boos, but you can bake the cookie cups ahead of time and freeze those on their own. Just pop them in a freezer-safe container and they'll be good for up to 2 months.