Coconut Key Lime Pie Bites

Preheat oven to 350°F (177°C).

Crust:
1 package graham cracker crumbs with cinnamon (about 9 graham crackers) (pulse in a food processor to get a fine crumb)
1 14-oz. (396 g) bag of Baker’s sweetened flaked coconut
6 T (85 g) unsalted butter, melted

Stir together graham cracker crumbs, coconut and melted butter in a bowl until well combined; firmly press about three rounded tablespoons of the mixture per cup onto bottom and up sides of a tartlet pan that’s been lightly sprayed with oil. I use the individual silicon tartlet shells and love how easy it is to take the tarts out after they’ve cooled.

Bake until lightly browned, about 10 minutes. Set aside. Keep oven set at 350°F (177°C).

Filling:
1 (14-oz.) (396 g) can sweetened condensed milk
1/2 cup (118 ml) Key lime juice*
3 large (54 g) egg yolks
1/2 tsp (3 g) salt
Lime zest from 2 regular sized limes, divided

* Microwave tiny key limes for 15 seconds to help them juice more easily. One pound of fresh Key limes will yield about a half cup of juice. If you’re using bottled juice, make sure it is 100 percent pure Key lime juice and not sweetened. Our Test Kitchen recommends Nellie and Joe’s.

Whisk together sweetened condensed milk, Key lime juice, egg yolks, salt, and 1 tablespoon of the lime zest in a bowl until combined. Pour mixture evenly into prepared crusts (about 1⁄4 cup per crust). Bake until pies are just set, 14-15 minutes. Cool completely on a wire rack, about one hour. Refrigerate two hours, and then remove from tart shells before serving.

Whipped Topping:
3/4 cup (170 g) heavy cream
1/2 tsp. (4 g) vanilla extract
Key lime slices

Beat heavy cream with an electric mixer on medium-high speed until foamy. Gradually add vanilla extract and remaining 1 tablespoon sugar; beat until medium peaks form. Fold in remaining 1⁄2 teaspoon lime zest. Top each mini pie with a dollop of whipped cream, and garnish with a Key lime slice.

Adapted from America’s Test Kitchen