Key Lime Pie Doughnut Bites Food

MINI KEY LIME PIE BITES

Steps:

• Preheat oven to 325 F
• Spray a 24 count mini muffin tin thoroughly with non-stick cooking spray
• In a mixing bowl, combine crushed graham crackers and melted butter and stir
• Scoop a small spoonful of crumbs into each muffin tin, pressing down until firm with your fingers
• Bake for 8-9 minutes
• In a separate bow, beat cream cheese, egg, sugar, key lime juice + zest and vanilla with a mixer until well combined
• Fill the remainder of the muffin tins with cream cheese mixture and bake for 20-23 minutes
• Remove from oven and carefully run a butter knife around the edges of each pie so that they do not stick
• Remove from muffin tin and allow to cool
• Top each key lime pie with cool whip, graham cracker crumbs and a lime slice and serve chilled
• Enjoy!

MINI KEY LIME PIE BITES

Steps:

• Mix 1 ½ cups graham cracker crumbs with 1/3 cup sugar, 6 Tablespoons cooled melted butter and ¼ teaspoon kosher salt.
• Line muffin tin with paper or foil muffin cups. Press graham cracker mix into the bottom of the cups. Press with fingers or use the back of a ¼ teaspoon for the mini bites or a thin drinking glass for the regular size muffin tin.
• Bake crust for 5 minutes mini or 8 minutes regular size. Remove from oven and let cool.
• While the crust is cooking, in large bowl mix ½ cup key lime juice, 14 ounce can sweetened condensed milk, 3 egg yolks, 1 teaspoon vanilla (optional) and 2 Tablespoons fresh lemon juice (optional). Whisk well, digging to the bottom of the bowl to make sure the custard is fully mixed and smooth.
• Fill each muffin cup ¾ full. You'll get 24 mini muffins and 12 regular size. You may have some crust and filling left over.
• Pop in preheated 350 degree oven for 12 minutes for mini and 16 minutes for regular size. The key lime pie bites should jiggle a little in the middle but be solid. Similar to pudding or cheesecake. It will not brown.

COCONUT-KEY LIME PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
• Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
• Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.

KEY LIME BITES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lime juice and zest. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. , Bake 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely., In a small bowl, combine icing ingredients. Dip cookies in icing; allow excess to drip off. Place on a wire rack; let stand until set. Store in an airtight container.