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key lime pie cookie cups
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5 from 2 votes

Key Lime Pie Cookie Cups

These Key Lime Cookie Cups taste just like the pie but in mini size.
Prep Time10 minutes
Cook Time24 minutes
Total Time34 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 123kcal
Author: Jocelyn Delk Adams

Ingredients

  • 1 package Pillsbury Ready to Bake! Sugar Cookie Dough
  • 3 large egg yolks
  • ½ cup key lime juice
  • 14 ounces sweetened condensed milk 1 can
  • 1 teaspoon pure vanilla extract
  • Whipped cream and lime zest for garnish
US Customary - Metric

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

  • Lime Zest Garnish. Use a microplane or fine grater to zest the lime to sprinkle over the top. Zest before juicing -- it's much easier.
  • Make Cookie Cups While Warm. Make sure you form the cookie cups while the cookie dough is still hot. The cookies will firm up as they cool.
  • Don't Over Bake. Make sure to check the cookie cups a few minutes before time is up just in case your oven cooks slightly warm.
  • Juicing Your Limes. Roll them on the table firmly with the palm of your hand before juicing them. This process breaks up the pulp inside and makes them easier to juice. You also get more juice!
  • Avoid the White Pith. The white layer of lime peel that lies right under the green outside is quite bitter so when you are zesting it you want to make sure to avoid scraping it off. Use a light touch and a fine grater for best results.

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