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Coconut Key Lime Cream Pie

Servings 6

Ingredients

  • 1 package vanilla wafers 11 ounces
  • 1/3 cup butter melted
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 cup Key lime juice divided
  • 1 package cream cheese, softened 8 ounces
  • 1 can sweetened condensed milk 14 ounces
  • 1 teaspoon coconut extract
  • 1 cup shredded coconut
  • 1/4 cup toasted shredded coconut
  • lime zest
  • maraschino cherries

Instructions

  • 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.

Video

Course: Dessert