Key Lime Pie with Cream Cheese
With a pecan cookie crust and a rich, creamy filling, our no-bake Key lime pie with cream cheese makes a big splash at parties and events.
Prep time:
Serves: 12
Calories per serving: 334
Ingredients:
Serves: 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 the crushed cookies and butter. Press the crust onto the bottom and up the side of a greased 9-inch deep-dish pie plate. Editor's Tip: You can crush the cookies in a food processor, or put them in a zip-top bag and roll over them with a rolling pin until they're reduced to crumbs.
In a large bowl, beat the cream until it begins to thicken. Add the confectioners' sugar and extract and continue beating until stiff peaks form. In another large bowl, beat the cream cheese, condensed milk and lime juice until blended. Gently fold in 2 cups of whipped cream and spoon the filling into the prepared crust. Editor's Tip: A stand mixer, an electric beater or a whisk all work here. It just depends on how much muscle you want to put into this pie. When folding the whipped cream into the mixture, be delicate so you don't knock out the air bubbles.
Top the filling with the remaining whipped cream and sprinkle the cream with toasted coconut. Refrigerate for at least four hours before serving. If desired, garnish with sliced Key limes.
Source: tasteofhome.com
In a large bowl, beat the cream until it begins to thicken. Add the confectioners' sugar and extract and continue beating until stiff peaks form. In another large bowl, beat the cream cheese, condensed milk and lime juice until blended. Gently fold in 2 cups of whipped cream and spoon the filling into the prepared crust. Editor's Tip: A stand mixer, an electric beater or a whisk all work here. It just depends on how much muscle you want to put into this pie. When folding the whipped cream into the mixture, be delicate so you don't knock out the air bubbles.
Top the filling with the remaining whipped cream and sprinkle the cream with toasted coconut. Refrigerate for at least four hours before serving. If desired, garnish with sliced Key limes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.