Mini Coconut Key Lime Chess Pies - WBRC FOX6 News - Birmingham, AL

Mini Coconut Key Lime Chess Pies

(Source: WBRC Video) (Source: WBRC Video)


1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup all purpose flour 
1/4 cup plain yellow cornmeal
1/2 cup sweetened flaked coconut
1/2 cup sugar
1/4 cup fresh lime juice
3 Tbsp buttermilk
1 egg
1/4 tsp kosher salt
Garnishes: Chantilly Cream, Toasted Coconut & Fresh Lime Zest


Beat the cream cheese & the butter with a stand mixer until smooth.
Scrape down the bowl sides with a rubber spatula.
Blend in the flour & the cornmeal on Low speed until a dough forms.
Divide the mixture into 24 pieces & roll into balls.
Press the dough balls into each space of a lightly greased 24-cup mini muffin tin.
Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.
Preheat the oven to 350 degrees.
Portion the coconut between the dough in the muffin cups.
Whisk together the sugar, the lime juice, the buttermilk, the egg & the salt.
Divide the mixture between the muffin cups.
Bake 20 to 24 minutes or until the crust is golden & the filling is set.
Let stand 5 minutes. Gently loosen the pies with a paring knife.
Cool completely in the pans. Garnish as desired.

(Zest the limes over plastic wrap before juicing them if you'd like to use it as a garnish. Cover tightly & refrigerate up to a day ahead of time. Top the pies just before serving)

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