Key Lime Cream Pie

Name: Key Lime Cream Pie
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

10 ingredients

2 steps

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

1

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.
2

Top with remaining whipped cream; sprinkle with coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.