Key Lime Pie Tassies

Looking for a fun twist on the classic key lime pie flavor? Try our Key Lime Pie Tassies recipe! These bite-sized delights pack all of the delicious flavor from traditional key lime pie but as tasty shortbread cookies.

Key Lime Pie Tassies
Photo: Andy Lyons
Prep Time:
25 mins
Chill Time:
2 hrs 30 mins
Bake Time:
30 mins
Cool Time:
10 mins
Total Time:
25 mins
Servings:
24
Yield:
24 tassies

Ingredients

  • ½ cup butter, softened

  • 1 3 ounce package cream cheese, softened

  • 1 cup all-purpose flour

  • ¼ cup finely chopped macadamia nuts

  • 2 egg yolks

  • ½ of a 14-ounce can (2/3 cup) sweetened condensed milk

  • ½ teaspoon finely shredded lime peel

  • ¼ cup fresh-squeezed lime juice (5 to 6 Key limes or 2 to 3 Persian limes)

  • 1 drops green food coloring (optional)

  • 1 recipe Sweetened Whipped Cream (optional)

Sweetened Whipped Cream

  • ½ cup whipping cream

  • 1 tablespoon sugar

  • ¼ teaspoon vanilla

Directions

  1. In a medium mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed until combined. Add flour and macadamia nuts. Beat on low speed just until combined. Cover and chill for 30 to 60 minutes or until dough is easy to handle.

  2. Preheat oven to 325°F. Shape dough into 24 balls. Press each ball onto the bottom and up the sides of an ungreased 1-3/4-inch muffin cup. Bake for 20 to 25 minutes or until edges are golden. Cool slightly in pan on a wire rack.

  3. Meanwhile, for filling, in a medium bowl beat egg yolks with a whisk. Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and, if desired, food coloring. Stir just until combined (mixture will thicken slightly).

  4. Spoon about 1 tablespoon of the filling into each pastry cup. Bake about 10 minutes more or until centers are set. Cool tassies in muffin cups on a wire rack for 10 minutes. Remove tassies from muffin cups. Cool completely on wire rack. Chill for 2 to 3 hours or until completely chilled. If desired, before serving, top tassies with Sweetened Whipped Cream.

Sweetened Whipped Cream

  1. In a medium bowl, combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed just until soft peaks form (tips curl).

To Store:

Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.

To Make Ahead:

Prepare as directed through Step 1. Wrap dough in plastic wrap and freeze for up to 1 month. Thaw dough in the refrigerator for 24 hours. Continue as directed in Step 2.

Nutrition Facts (per serving)

103 Calories
7g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 103
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 32mg 11%
Sodium 55mg 2%
Total Carbohydrate 8g 3%
Total Sugars 4g
Protein 2g
Vitamin C 1mg 5%
Calcium 29mg 2%
Iron 0.4mg 2%
Potassium 48mg 1%
Folate, total 13.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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