Baking Classics: Mini Coconut-Key Lime Chess Pies

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The Technique

Mini Coconut-Key Lime Chess Pies

When showers are in order, these 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 on how to portion & press 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. Finish these beauties with a small dollop of Chantilly Cream, Fresh Lime Zest & Toasted Coconut for a fine selection of sweet endings. 

Mini-Coconut-Key-Lime-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Baking-Tutorial-RebeccaGordon-Pastry-Chef-TV-Cooking-Personality-Birmingham-Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickMini 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

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. Remove the tartlets. Garnish, if desired.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Mini Coconut-Key Lime Chess Pies

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.

Mini-Coconut-Key-Lime-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Baking-Tutorial-RebeccaGordon-Pastry-Chef-TV-Cooking-Personality-Birmingham-Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Mini-Coconut-Key-Lime-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Baking-Tutorial-RebeccaGordon-Pastry-Chef-TV-Cooking-Personality-Birmingham-AlabamaNo. 1

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.

Mini-Coconut-Key-Lime-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Baking-Tutorial-RebeccaGordon-Pastry-Chef-TV-Cooking-Personality-Birmingham-AlabamaNo. 2

Preheat the oven to 350 degrees. Portion the coconut between the dough in the muffin cups. 

Mini-Coconut-Key-Lime-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Baking-Tutorial-RebeccaGordon-Pastry-Chef-TV-Cooking-Personality-Birmingham-AlabamaNo. 3

Whisk together the sugar, the lime juice, the buttermilk, the egg & the salt. Divide the mixture between the muffin cups. 

Mini-Coconut-Key-Lime-Pie-Rebecca-Gordon-Buttermilk-Lipstick-Baking-Tutorial-RebeccaGordon-Pastry-Chef-TV-Cooking-Personality-Birmingham-AlabamaNo. 4

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. Remove the tartlets. Garnish, if desired.

The Tune
“Violin Sonata in G Minor” Giuseppe Tartini
httpa://www.youtube.com/watch?v=z7rxl5KsPjs

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Rebecca Gordon

Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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