Key Lime Pie Cookie Cups

For the cookie cups:

Preheat oven to 350 F. Spray a 24-count mini muffin pan with non-stick baking spray.

Roll each separate piece of cookie dough into a ball and press into the bottom of each muffin tin.

Bake cookies for 10-12 minutes or until golden brown. Remove cookies from oven and gently press a spoon in the center of each baked cookie to make it form the shape of the cup. Set aside to cool.

After 10 minutes, gently remove cookie cups from the muffin pan and place on a cooling rack until completely cooled.

For the key lime filling:

In a medium-sized bowl whisk together egg yolks, key lime juice, sweetened condensed milk and pure vanilla extract. Pour into a medium sized pot and heat over medium-low heat to cook through the eggs. Stir frequently and keep it on the heat for 12-14 minutes until nice and warm. Remove pan from heat and allow to cool.

To assemble:

Fill a Ziplock bag or piping bag with key lime curd mixture. Cut the corner off of the ZIplock bag if that’s what you are using. Pipe key lime curd into the centers of each cookie cup until filled.

Next garnish with whipped cream and lime zest and refrigerate for at least one hour. Serve.