Key Lime Pie Cookie Cups Food

KEY LIME PIE COOKIE CUPS

Steps:

• preheat the oven to 350 degrees F
• spray a mini muffin tin with cooking spray
• place a teaspoon ball of cookie dough into each muffin cup
• place in oven and bake for 10-13 minutes until 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 muffin cups for 5 to 10 minutes then remove to a cooling rack
• whisk the egg yolks, lime juice, sweetened condensed milk and vanilla over medium to low heat for 10-15 minutes until completely warmed
• remove from heat and allow to completely cool
• pour into a pastry bag and fill each cookie cup to the top
• place in the refrigerator until completely cooled and ready to serve
• top each off with a dollop of whipped cream and a half a lime slice
• enjoy!

KEY LIME PIE COOKIE CUPS

Steps:

• 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.

KEY LIME PIE CUPS

Steps:

• Combine graham crumbs, butter and 2 Tbsp. sugar until blended.
• Grate zest, then squeeze juice from 3 limes. Reserve remaining lime for later use.
• Beat cream cheese, milk, lime zest, lime juice and remaining sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP.
• Reserve 1 Tbsp. graham crumb mixture for later use; spoon remaining crumb mixture evenly into 10 (4-oz.) glass jars. Top with layers of cream cheese mixture and remaining COOL WHIP. Sprinkle with reserved crumb mixture.
• Refrigerate 1 hour. Cut remaining lime into 10 wedges; use to garnish desserts just before serving.