Key Lime Cream Pie
Total TimePrep: 40 min. + chilling
- 1 package (11.30 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 coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.
Test Kitchen tips
Nutrition Facts1 piece: 646 calories, 52g fat (30g saturated fat), 143mg cholesterol, 252mg sodium, 41g carbohydrate (29g sugars, 0 fiber), 8g protein.
Sep 2, 2019
The reason I used so much whip cream, is that when I originally created this recipe, I thickly spread the whipped cream all over the top with a spatula and then filled the rest in a pastry bag with an x- large decorated tip. I put big round swirls of the whipped cream all around the edges and one in the center. I like decorating it with a cherry in each swirl or the piece of lime works too. So this uses up all that luscious cream which everyone loves. This pie just melts in you mouth. My husband gives it 5 stars. I love sharing my recipes and am so happy everyone enjoyed it.
Aug 18, 2019
I made this the yesterday to take to dinner at friends. It was a big hit and perfect light dessert, especially on a warm evening when we were dining outside. I will say I forgot to purchase the pecan shortbread cookies, but I did have a graham cracker crust and it worked out well. Like a reviewer before me, I had some left over and turned it into a parfait.
Jul 31, 2019
Can I use Nellie
Jul 17, 2019
This was delicious, even with my adaptations to lessen the whipped cream and lessen the calories! For the filling, I used 2 cups of non-dairy whipped topping instead of whipped cream (adding the coconut flavoring into the filling) and I used only one cup of heavy cream to whip for the topping (adding the same amount of sugar and flavoring). Even with these changes, it still filled a 10-inch pie plate and looked lovely. It was a hit!
Jul 16, 2019
Instead of a pie, can you use a 9 x 9 square pan?
Jul 10, 2019
I loved the flavor and texture of this pie. But it makes a LOT of filling, far more than my deep dish pie plate could hold. I ended up with filling and whipped cream left over so I made parfaits as well.
Jun 20, 2019
To cbhamann: You would use 4 cups UN-whipped heavy cream.
Jun 17, 2019
I would like to make this pie, but I have a question first: Do you begin with 4 cups of un-whipped cream, or do you begin with 2 cups of cream, which whips up to 4 cups? Thank you!
Jun 16, 2019
There are those if us whom are allergic to coconut. Would like to try this but need substitution suggestions. Thanks
Jun 6, 2019
Oh my goodness! This pie is delicious!. I whipped 32 oz of whipping cream to use 2 cups in the key lime layer and use the rest for the topping. Next time, I will start with 24 oz of whipping cream (adding the confectionary sugar and extract according, and still using 2 cups for the key lime layer). We don't need such a thick layer of whipped cream on the top. Delicious and looked beautiful too!