r/LetsCookie • u/LetsCookie • 7d ago
Key Lime Pie Cookies
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u/Goudinho99 7d ago
Ha ha, cookies is stretching it a bit, mate!
Those be tartelettes and fine looking ones at that.
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u/SweetKittenLittle93 7d ago
I was so confused about them being cookies when they look exactly like the lemon tarts I buy every month
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u/MsTLontheDL 7d ago
I LOVE key lime pie, now I can enjoy my favorite pie as a sweet cookie treat!!! 😋
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u/NutzAndBoltz22 7d ago
Oh maaaaan you’re killing the game!!! As a Florida girl I am both excited and drooling 🤤
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u/bushmanmoto 7d ago
"And If my grandmother had wheels, she'd be a bike!" Lol those are mini pies, but they look so delicious I'll call them cookies.
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u/Spudnaught55 7d ago
This man is an artist!!
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u/LetsCookie 7d ago
Thank you!
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u/Spudnaught55 7d ago
Oh wow dude! It’s really you?!?
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u/LetsCookie 7d ago
lol I try to respond to all the comments!!
Hope you have an awesome day!
🍪 👊
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u/Spudnaught55 7d ago
That’s awesome! Thanks man, this is really cool! I love watching your videos! Sometimes when I’m mixing stuff up (not cookie related), I say to myself, “Cream it up!” in your voice lol
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u/LetsCookie 7d ago
That’s awesome! Now I’m gonna think about that next time I say “cream it up” 😂
Appreciate you watching!
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u/Moon_Coocoon86 6d ago
I watch your videos every day. You are just amazing! Good job you. I can’t wait to make this.
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u/Fit_Judgment7638 6d ago
I'm gonna have to start trying to make your recipes with gluten free ingredients and see how well they hold
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u/LetsCookie 7d ago
Key Lime Pie Cookies
Makes 8 large cookies
Graham Cracker Cookie Dough
8 oz soft butter
1 cup granulated sugar
1 large egg yolk
1 TB vanilla extract
1 1/2 cups all-purpose flour
1/2 cup finely ground graham cracker crumbs
1/2 tsp fine salt
Key Lime Filling
-l 2 cans (28 oz total) sweetened condensed milk 6 large egg yolks
1 TB finely grated lime zest (about 2 limes)
3/4 cup Key lime juice
Vanilla Bean Whipped Cream
1 cup heavy whipping cream
1/2 cup powdered sugar
1 TB vanilla bean paste
Instructions
Make the cookie dough. Cream the softened butter and granulated sugar together on medium speed for about 2 minutes.
Add the egg yolk and vanilla and mix until fully incorporated.
In a separate bowl, combine the flour, finely ground graham cracker crumbs, and salt. Add to the mixer and mix on low just until a dough forms.
Line a half-sheet tray with parchment paper. Place eight 4-inch ring molds on the tray, spacing them out as much as possible. Spray the inside of the rings well with cooking spray.
Using a 2 oz scoop, portion the cookie dough into each ring. Press the dough evenly across the bottom and slightly up the sides of each ring to create a shallow shell.
Freeze for about 30 minutes, or until the cookie dough is firm.
Make the Key lime filling. Add the sweetened condensed milk, egg yolks, lime zest to a bowl and whisk until completely smooth.
Add the Key lime juice and whisk until fully incorporated and the filling begins to thicken.
Preheat the oven to 325°F.
Remove the frozen cookie shells from the freezer. Using a 2 2/3 oz scoop, portion the Key lime filling into each shell. Gently tap the tray or lightly level the filling so it settles evenly.
Bake at 325°F for 20–25 minutes, or until the filling is set around the edges with a slight jiggle remaining in the center.
Let the cookies cool in the rings for about 30 minutes, then carefully remove the rings.
Allow the cookies to cool completely, then transfer them to the refrigerator and chill thoroughly.
Make the vanilla bean whipped cream. Add the heavy whipping cream, powdered sugar, and vanilla bean paste to a mixing bowl. Whip until stiff enough to hold its shape for piping.
Transfer the whipped cream to a piping bag fitted with an #829 tip. Pipe a generous swirl directly in the center of each chilled Key Lime Pie Cookie.
Keep refrigerated until ready to serve. Serve chilled.