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Mini Key Lime Pies

These Mini Key Lime Pies combine a creamy, tart filling with a crunchy, nutty crust, making for a refreshing and satisfying dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 165
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup rolled oats Use certified gluten-free oats for a gluten-free option.
  • 1/4 cup coconut sugar Substitute with brown sugar if preferred.
  • 1/2 tsp salt
  • 1/2 cup SunButter Natural variety preferred; can substitute with almond or cashew butter.
Filling Ingredients
  • 1/2 cup coconut cream Use full-fat canned coconut cream for best results.
  • 1/2 cup nondairy yogurt Any non-dairy yogurt can be used.
  • 1/4 cup maple syrup or agave Choose based on dietary preferences.
  • 1/4 cup key lime juice Regular lime juice can be used as a substitute.
  • 1/4 cup arrowroot Corn starch can be used as an alternative.
  • 1 tbsp key lime zest Freshly grated for the best flavor.

Method
 

Preparation of Crust
  1. Preheat your oven to 375ºF (190ºC).
  2. In a food processor, grind the oats, coconut sugar, and salt until fine and crumbly.
  3. Add the SunButter and blend until a sticky, crumbly dough forms.
  4. Line a muffin tin with paper liners and spoon a couple of tablespoons of the crust mixture into each liner, pressing firmly.
  5. Bake the crusts for 15 minutes until lightly golden, then let them cool completely.
Preparation of Filling
  1. Reduce the oven temperature to 325ºF (160ºC).
  2. In a blender, combine the coconut cream, nondairy yogurt, maple syrup, key lime juice, arrowroot, and lime zest. Blend gently.
  3. Pour the filling into each cooled crust until nearly full and tap the muffin tin to release air bubbles.
  4. Bake for an additional 18-20 minutes until edges are golden and centers are set.
Cooling and Serving
  1. Let the pies cool at room temperature for about 30 minutes and then chill them in the fridge overnight.
  2. Serve cold, optionally topped with coconut whipped cream.

Notes

Ensure the crust is pressed firmly to prevent crumbling. For more intense lime flavor, add extra key lime juice or zest before baking. These pies can be stored covered in the refrigerator for up to three days or frozen for two months.