Key Lime Cream Pie

Name: Key Lime Cream Pie
Prep time: 40 min
Total time: 40 min
Yield: 12 servings.
Ingredients: 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

I am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida

Ingredients

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

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 coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.

Test Kitchen tips

Talk about a mile-high pie! If you're looking for a bakery-quality pie for a special occasion, this is the one.

Nutrition Facts

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

Originally published as Key Lime Cream Pie in Simple & Delicious June/July 2019

Reviews

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Average Rating:

Ruth

Jun 20, 2019

To cbhamann: You would use 4 cups UN-whipped heavy cream.
Cheryl_933

Jun 17, 2019

Why would you RUIN the taste of key lime with coconut extract or even toasted coconut? This is a KEY LIME pie, not a coconut pie. YUK!
cbhamann

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!
lseibling

Jun 16, 2019

There are those if us whom are allergic to coconut. Would like to try this but need substitution suggestions. Thanks
MurphyNJ

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!
Rashmi

Jun 6, 2019

very nice
sstetzel

Jun 4, 2019

We're not coconut fans so I used vanilla extract and left off the toasted coconut. This is a great key lime pie recipe!
Jellybug

Jun 4, 2019

My husband and I were invited to a dinner party and I was told to bring dessert. I found this recipe in the TOH website and had almost all the ingredients. It was a breeze to make and the end result was a delicious elegant looking pie. Refreshing and not too sweet..Perfection!
Anonymous

Jun 4, 2019

very nice