With a bit of help from cream cheese, the classic Key Lime Pie turned finger-food worthy. The creamy filling was made with lime zest, lime juice, condensed milk, cream cheese, and egg yolk. I used a graham cracker crumb crust. The proportions of crumb to filling is just right. Crunchy sweet coconut topped the dessert for a tropical touch.
Recipe from Cook's Illustrated Cookbook. Read more at Mini Dessert By Candy.