Whipped creamlimed wedges, lime zest for decorating, optional
Instructions
Place Fillo shells on a rimmed baking sheet lined with parchment paper or a Silpat.
In a mixing bowl, whisk together sweetened condensed milk and key lime juice until smooth. Stir in sour cream and lime zest. Divide the mixture evenly among the 30 Mini Fillo Shells. Put baking sheet in the freezer and freeze for at least 1 hour.
In a microwave safe dish, heat chocolate and shortening on 50% power for 1 minute; stir. Continue microwaving and stirring in 30-second intervals on 50% power until melted and smooth.
Hold a Key Lime Pie Bite over the bowl of melted chocolate and use a spoon to pour chocolate over the top allowing excess chocolate to drip back in to the bowl. When the top and sides are covered with chocolate, place back on the baking sheet.
Freeze bites for at least 1 hour more before serving.
Serve topped with a swirl of whipped cream and a lime wedge or finely grated lime zest, optional.
Notes
Note: *You can substitute ¼ cup lime juice and ¼ cup lemon juice for the key lime juice.