Key Lime Pie Cookie Cups
User Reviews
4.7
Key Lime Pie Cookie Cups
Description
This recipe starts with a lime-flavored sugar cookie dough portioned into small balls and baked in a mini muffin tin coated with non-stick spray. After baking until the cookies just begin to brown, the centers are gently pressed with a wooden spoon handle to form shallow cups. The cups cool in the pan briefly before transferring to a wire rack to cool completely.
The key lime pie filling is a custard made by whisking egg yolks, key lime juice, sweetened condensed milk, and vanilla over medium-low heat until thickened and heated through. The filling cools to room temperature before being piped into the prepared cookie cups, which hold the filling neatly.
The final dessert is topped with whipped cream and garnished with lime slices, balancing sweetness with citrus tartness. These bite-sized treats work well as party desserts or a small portion dessert option. The recipe notes mention making a full batch of cookie dough, baking the extra dough as cookies, and that standard lime juice can substitute for key lime juice if needed.
Ingredients
Cookie Cups
- ½ batch sugar cookie dough see note, lime flavored
Key Lime Pie Filling
- 3 egg yolk
- ½ cup key lime juice (see note)
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- Whipped Cream for topping
- lime halved, for garnish, slices
Instructions
Cookie Cups
- Preheat your oven to 350 degrees F. Coat the cups of a mini muffin tin with non-stick cooking spray. Set aside.
- Divide the prepared cookie dough into 24 one-teaspoon balls. Place one cookie dough ball into each muffin tin cup.
- Bake for 10-13 minutes until the cookies are just starting to brown.
- Remove from the oven and use the handle of a wooden spoon to gently press down the center of the cookies to form a cup. Allow to cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Key Lime Pie Filling
- Whisk the egg yolks, lime juice, sweetened condensed milk, and vanilla together in a medium saucepan over medium-low heat. Cook for 10-15 minutes until the lime filling has thickened and is heated through.
- Remove from the heat and allow to cool completely, about 1 hour. (I make the filling while the cookies are cooling so they finish together.)
- Pour the filling into a pastry bag and fill each cookie cup to the top. Place the cookie cups into the refrigerator until chilled, about 1 hour.
- Top each cookie cup with a dollop of whipped cream and half a lime slice for serving.
Notes
- You can bake a full batch of sugar cookie dough, then use the portion needed for cookie cups and bake the rest as regular cookies using the same recipe.
- When key lime juice is unavailable, regular lime juice may be used as a substitute with good results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookie cups
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1cookie cup | |
| Calories | 162kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 104mg | 4% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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