Creamy Lime Pie

Name: Creamy Lime Pie
Ingredients: 1 cup crushed gingersnap cookies; 1/3 cup finely chopped pecans; 2 tablespoons sugar; 1/4 cup Land O Lakes Butter, melted; 3 Land O Lakes Eggs (yolks only); 1 (14-ounce) can sweetened condensed milk; 1/2 cup lime juice; 2 teaspoons freshly grated lime zest; 1 cup Land O Lakes Heavy Whipping Cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla; Sweetened shaved or flaked coconut, toasted, if desired

12 ingredients

13 steps

Ingredients

1 cup crushed gingersnap cookies
1/3 cup finely chopped pecans
2 tablespoons sugar
1/4 cup Land O Lakes Butter, melted
3 Land O Lakes Eggs (yolks only)
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice
2 teaspoons freshly grated lime zest
1 cup Land O Lakes Heavy Whipping Cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Sweetened shaved or flaked coconut, toasted, if desired

Directions

1

Heat oven to 350F.
2

Combine cookie crumbs, pecans, sugar and butter in bowl; mix well.
3

Press onto bottom and up sides of 9-inch pie plate.
4

Beat egg yolks in bowl with whisk or fork.
5

Gradually whisk in sweetened condensed milk, lime juice and lime zest.
6

Pour filling into crust.
7

Bake 25-27 minutes or until center is set.
8

Cool on cooling rack 1 hour.
9

Refrigerate pie at least 3 hours before serving.
10

Beat chilled whipping cream, powdered sugar and vanilla in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
11

Spoon onto pie; swirl with back of spoon.
12

Garnish with toasted shaved coconut, if desired.
13

Store refrigerated.