Key Lime Cream Pie is one of the best desserts ever invented; even the most stubborn of anti-sweet-tooth humans can’t help but have a second flight. It’s a delicate balance of tartness and fruity sweetness in a creamy, golden filling. On top of a crumbly, nutty, and buttery crust, Key Lime Cream Pie checks all the boxes of an exceptional dessert. What’s more, it takes less than an hour of dedicated cook time to make! You can have this whipped up in no time!
Ingredients• 1 package 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 (8 ounce) package cream cheese, softened • 1 (14 ounce) can sweetened condensed milk • 1/2 cup key lime juice • 1/4 cup sweetened shredded coconut, toasted • key limes, optional, sliced, for serving
Grease a 9-inch deep-dish pie plate.
In a small bowl, mix the crushed cookies and butter.
Press the mixture onto the bottom and up the sides of the prepared pie plate.
In a large bowl, beat the whipping cream until it begins to thicken.
Add the confectioners' sugar and coconut extract, and beat until stiff peaks form.
In another large bowl, beat the cream cheese, condensed milk, and lime juice until blended.
Fold in 2 cups of the whipped cream mixture.
Spoon the mixture into the prepared crust. Top it with the remaining whipped cream, and sprinkle with the toasted coconut.
Refrigerate until ready to serve, at least 4 hours.
If desired, garnish with sliced limes and serve chilled.