Key Lime Cream Pie
“I am very proud of this luscious no-bake beauty. It’s so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe.” —Shirley Rickis, Lady Lake, Florida
| Servings | Prep Time |
| 12servings | 40minutes + chilling |
| Servings | Prep Time |
| 12servings | 40minutes + chilling |
Ingredients
- 1 package pecan shortbread cookies crushed (about 2 cups), 11.3 ounces
- 1/3 cup butter melted
- 4 cups heavy whipping cream
- 1/4 cup confectioner's sugar
- 1 tsp coconut extract
- 1 package cream cheese softened, 8 ounces
- 1 can sweetened condensed milk 14 ounces
- 1/2 cup Key lime juice
- 1/4 cup sweetened shredded coconut toasted
- Maraschino cherries with stems and sliced Key limes Optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust.
- Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.
Recipe Notes
Test Kitchen Tips
Talk about a mile-high pie! If you're looking for a bakery-quality pie for a special occasion, this is the one.
Nutrition Facts
1 piece: 646 calories, 52g fat (30g saturated fat), 143mg cholesterol, 252mg sodium, 41g carbohydrate (29g sugars, 0 fibre), 8g protein.
