Key Lime Cream Pie

Key Lime Cream Pie article image

**Recipe found at: https://www.tasteofhome.com/recipes/key-lime-cream-pie/ **

Key Lime Cream Pie

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

Directions 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.

Nutrition Facts 1 piece: 646 calories, 52g fat (30g saturated fat), 143mg cholesterol, 252mg sodium, 41g carbohydrate (29g sugars, 0 fiber), 8g protein.