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Key Lime Cream Pie

I am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • 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.

Test Kitchen tips
  • Talk about a mile-high pie! If you're looking for a bakery-quality pie for a special occasion, this is the one.
  • Nutrition Facts
    1 piece: 646 calories, 52g fat (30g saturated fat), 143mg cholesterol, 252mg sodium, 41g carbohydrate (29g sugars, 0 fiber), 8g protein.