Coconut Key Lime Cream Pie

1 pkg (11 oz) vanilla wafers

1/3 cup butter, melted

2 cups heavy whipping cream

1/4 cup confectioners’ sugar

1/2 cup Key lime juice, divided

1 pkg (8 oz) cream cheese, softened

1 can (14 oz) sweetened condensed milk

1 tsp coconut extract

1 cup shredded coconut

1/4 cup toasted shredded coconut

lime zest

maraschino cherries

In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.

In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.

In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.

Refrigerate 4 hours.

Before serving, garnish with toasted coconut, lime zest and maraschino cherries.

Find more summer recipes at Culinary.net

Coconut Key Lime Cream Pie

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