Baking Classics
The Technique
Mini Coconut-Key Lime Chess Pies
Spring shower season marks the beginning of special celebrations between family & good friends. With much to fuss over from babies to blushing brides, delightful nibbles are certainly welcome guests at your signature social. Mini Coconut-Key Lime Chess Pies are a simple dessert that can be prepared quickly & offer lovely style to an array of party fare. The cream cheese pastry provides a nice texture with the addition of a little cornmeal. Look for my tips below for portioning & pressing the dough into the pan. Once chilled, a pinch of coconut perfumes the pies before topping & baking with a blend of freshly squeezed lime juice & buttermilk for an effortless filling that can be whisked together in no time. And don’t forget to dress them to impress. Finish these beauties with a small dollop of Chantilly Cream, Fresh Lime Zest & Toasted Coconut to really get guests talking up this fine selection of sweet endings.
Mini Coconut-Key Lime Chess Pies
makes 2 dozen
Zest the limes over plastic wrap before juicing them if you’d like to use it as a garnish. Cover tightly & refrigerate up to a day ahead of time. Top the pies just before serving.
1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
1/2 cup sweetened flaked coconut
1/2 cup sugar
1/4 cup fresh lime juice
3 Tbsp buttermilk
1 egg
1/4 tsp kosher salt
Garnishes: Chantilly Cream, Toasted Coconut & Fresh Lime Zest
Beat the cream cheese & the butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. Press the dough balls into each space of a lightly greased 24-cup mini muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.
Preheat the oven to 350 degrees. Portion the coconut between the dough in the muffin cups. Whisk together the sugar, the lime juice, the buttermilk, the egg & the salt. Divide the mixture between the muffin cups. Bake 20 to 24 minutes or until the crust is golden & the filling is set. Let stand 5 minutes. Gently loosen the pies with a paring knife. Cool completely in the pans.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Prepare The Crust For The Pans
A cream cheese dough is a classic crust option for miniature pies. Just a few ingredients & the simple preparation make it a favorite recipe for Southern cooks to call on time & time again. Follow a few of my essential tips to make your very best batch of homemade chess tartlets.
The Technique
Blend the dough just until the ingredients come together to ensure a short, flaky crust. The more the flour is mixed, the tougher the tartlet shells will be once baked. There is not a need for a scale to portion the dough. Form into a 3 x 7-inch rectangular shape. Cut the dough in half. Each piece will yield 12 pieces. Cut each piece lengthwise then into 6 even pieces. Roll the dough into balls & place into a lightly greased miniature muffin tin cups. Press the dough evenly into the bottom & up the sides of the cup. Once all of the cavities have been filled, chill 30 minutes before proceeding with the recipe.
The Tune
“Violin Sonata in G Minor” Giuseppe Tartini
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Be sweet.
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