Key lime mini pies

Try this quick, tangy dessert the next time you get a sweet tooth.

• 2 tube of sugar cookie dough
• 3 cups of sweetened condensed milk
• 1 cup of sour cream
• 1 cup of squeezed or bottled key lime juice
• 3 tbs. grated lime zest (from two limes)
• 2 additional limes
• 1/2 cup roasted coconut
• 1 can of whip cream

1. Preheat oven to 350 degrees. Cut the frozen sugar cookie dough into 24 slices. Grease two 12-slot cupcake containers. Then, add a slice of cookie dough into each slot and make into a mini pie crust with your fingers. Bake for only 10 minutes until the sides are lightly brown. Keep oven hot for the next step.

2. While the pie crusts bake, get a bowl and whisk together the condensed milk, sour cream, lime juice and zest until mixture is smooth. When the pie crusts are ready, push down the centers as needed and fill each hot mini pie crust to the top with your mixture. Bake for another 8 minutes and then refrigerate thoroughly.

3. When ready to serve, dollop a small amount of whip cream on top, garnish with a lime slice and sprinkle with a touch of roasted coconut. Pucker up and enjoy!