Key Lime Cream Pie

 

Cool refreshing Key Lime Pie bakery quality.

1 package (11.3 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

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

Recipe from Taste of Home Shirley Rickis, Lady Lake, Florida HERE

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