If you don't like Key Lime, choose a different filler... I'm thinking about making a batch of these with raspberries or pumpkin instead, because why not? I suppose I should mention this recipe uses cashews so if you have a nut allergy, beware!
Now let's get to the point and get baking and blending:
Mini Key Lime Pies with Sugar Cookie Crust
Sugar Cookie Crust Ingredients:
3/4 cup softened butter
1 cup sugar
1 tsp. vanilla
3 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Key Lime Pie Filling Ingredients:
1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
3/4 cup coconut milk, well shaken
1/4 cup coconut oil, melted
3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
1/3 - 1/2 cup agave nectar (depending on preferred sweetness)
Begin by creaming together butter, sugar, eggs, vanilla.
Mix until dough is thick and looks like this:
Bake at 375 for 10 minutes or until they begin just barely cracking on the top.
Press cookie/cupcakes down with a spoon, compressing them, and place in refrigerator to cool.
Combine & Blend Key Lime Pie filling ingredients in blender.
If you decide to make these delicious treats, be sure to come back and let me know what you think!