1. Preheat oven to 350°F. Position oven rack in center of oven. Double 12 white cupcake liners and place inside a 12 cup standard muffin /cupcake baking pan. Lightly coat each liner in cup with cooking spray, make sure sides and bottom of liner are coated but not saturated. Lightly spray, use brush or finger to coat sides for even coat. Set aside.

Making Coconut Crust

1. In bowl of food processor fitted with steel blade add 8-9  graham crackers, coconut, 3 tablespoons sugar, process to crumbs. Add melted butter, process to blend. Remove from food processor, place 3 tablespoons crumbs into each liner. Press bottom and up the sides of the liner with crumbs, use a small shot glass to help pack and fit crumbs to the liner bottom and sides. If mixture is too dry and will not stick together add another tablespoon melted butter to entire crumb mixture and start again.

2. Bake coconut graham crusts in oven for 5 minutes only. You will be baking these crusts again next time with filling so be sure not to over bake the 5 minutes. Remove from oven and set aside while you make the key lime filling/custard.

Make Key Lime Filling/Custard

1. In medium mixing bowl, add 3 room temperature egg yolks, beat with standard beaters or paddle attachment.  Eggs will be thick and creamy, beat about 3 -5 minutes.

2. Add one can sweetened condensed milk, beat to combine eggs and condensed milk. Mixture will be smooth and somewhat thick. Slowly add 2/3 cup key lime juice.

3. Add vanilla and salt, also add lime zest if desired at this time. It is optional. Beat to combine. Pour filling into a 2 cup liquid measuring cup to make it easier to pour into each cupcake liner. Or use a cupcake scoop, to fill the coconut crust liners 3/4 full.

4. Bake mini pies in oven for 12-15 minutes, watching as not to over brown the tops. Remove from oven and cool before removing from cupcake baking pan. Take a small paring knife and gently release the liner from the sides of the pan cavities if any crumbs are baked to the edges. This will help keep your cupcake filling intact when removing from liners.

5. Remove cupcake liners from crust, place mini pies on serving platter. Garnish with piped fresh whipped cream.

Fresh Whipped Cream

1.In medium mixing bowl, add 1 cup heavy whipping cream, 2 tablespoons confectioner’s sugar, 1 teaspoon vanilla or creme bouquet flavoring. Whip on medium high speed until thick and creamy.

2.Fit disposable piping bag with piping tip 1M or your favorited tip. Fill piping bag with fresh whipped cream, pipe swirls or stars on each mini pie center. Garnish with lime zest, toasted coconut or nothing at all.

3. Serve mini pies on tired stand or pretty platter. Pipe Whipped Cream right before serving. Keep mini pies chilled. Store leftover pies in covered container in the refrigerator up to 2 days.

You can freeze the pies with out whipped cream in freezer zip lock or other freezer safe containers up to 30 days. Thaw before serving and no need to rebake.