Key Lime Cream Pie
This pie is so cool and refreshingóperfect for any summer potluck or get-together.
Prep time:
Serving size: 12
Calories per serving: 334
Ingredients:
Serving size: 12
Calories per serving: 334
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
Sliced Key lime, optional
Directions:
In a small bowl, mix crushed cookies and butter. Press onto bottom and up side 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 for at least 4 hours before serving. If desired, garnish with sliced Key limes.
Source: tasteofhome.com
Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate for at least 4 hours before serving. If desired, garnish with sliced Key limes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
