Mini Key Lime Pies with Chocolate

Mini Key Lime Pies with Dark Chocolate

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Mini key lime pies lined with chocolate and a luscious macadamia nut crust are the tropical surprise dessert bite to brighten up your holiday buffet or to indulge in year round!

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First, prepare the macadamia nut crust by combining the nuts, butter, sugar, salt in a food processor.

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Spoon the crust mixture into each liner. I like to use the bottom of a shot glass to press the crust down.

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Bake the crusts for about 10 minutes at 350°F. They should just take on some color around the edges.

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While crusts are cooling, melt the chocolate and butter together for the chocolate layer. Microwave works great for this.

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Apply the chocolate butter mixture to each baked crust using a small spoon to apply and spread it around.

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Refrigerate or freeze tray of chocolate-lined crusts. The chocolate should be firm and cold before you pour in the key lime filling.

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While the chocolate is hardening, make the key lime filling using the lime juice, zest, eggs and condensed milk.

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Once the chocolate is cooled and hardened, fill each cupcake holder with one tablespoon of filling.

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Bake the filled crusts for 15 minutes at 350°F. Chill for a couple of hours or overnight and serve with whipped cream!

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For detailed instructions, step-by-step photos and a printable recipe card! click on the link below.

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