Key Lime Cream Pie

 Recipe of the Day

Cool refreshing Key Lime Pie bakery quality.

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

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.



Jean | said...

Linda, sounds delicious AND sooooo pretty! #ToGrandmasHouseWeGo

Louca por porcelana said...

Hummm...Mouthwatering!Congrats on your feature in Pink Saturday!Blessings.