Key Lime Cream Pie
Talk about a mile-high pie! If you're looking for a bakery-quality luscious no-bake pie for a special occasion, this is the one. It's so cool and refreshing—perfect for any summer potluck or get-together.
Servings 12 Servings
Ingredients
- 1 package 11.3 ounces pecan shortbread cookies, crushed (about 2 cups)
- 1/3 cup butter melted
- 4 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 teaspoon coconut extract
- 1 package 8 ounces cream cheese, softened
- 1 can 14 ounces sweetened condensed milk
- 1/2 cup Key lime juice
- 1/4 cup sweetened shredded coconut toasted
- Optional: Maraschino cherries with stems and sliced Key limes
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 coconut.
- Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.
