Ingredients: |
Ingredients: Graham Cracker Crust (recipe below, OR, use a prepared graham cracker crust, if desired)
1 c. whipping cream, cold
1 tbsp. powdered sugar
8 oz. cream cheese, softened at room temperature
1 (14 fl oz) can sweetened condensed milk
1/4 c. granulated sugar
2 tbsp. lime zest
3/4 c. fresh squeezed lime juice (about 5 limes)
3/4 tsp. coconut flavor
• Spiced Rum Whipped Cream (recipe below)
1/3 c. sweetened, shredded coconut, for garnish
8 semi-circle lime slices, for garnish
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Directions: |
Directions:-If preparing the Graham Cracker crust from scratch, preheat your oven to 350°, and prepare a 9 ½” pie dish; prepare the crust according to the recipe below, and allow it to cool completely.
-Next, add the cold whipping cream to a small bowl, and using the whisk attachment on a hand mixer, whip the cream until it begins to thicken; then, add in the tablespoon of powdered sugar, and continue to whip for another moment or two until stiff peaks form; set aside in the fridge for a moment, to keep cold.
-To prepare the filling, add the softened cream cheese to a medium-size bowl along with the condensed milk, the sugar and the lime zest; using a hand mixer, beat the mixture on low/medium speed until nice and creamy; next, add in the lime juice and the coconut flavor, and once again beat those in until well blended.
-Next, fold the whipped cream into the cream cheese/lime filling, making sure that it’s well incorporated.
-Pour the filling mixture into your prepared Graham Cracker Crust, and place into the freezer for at least 6-8 hours, or even overnight.
-Once the pie is frozen and you’re ready to serve it, remove from freezer and allow the pie to sit at room temp for about 20-22 minutes or so to slightly soften before slicing and serving; in the mean time, prepare the Spiced Rum Whipped Cream and top the pie with it, and garnish with the shredded coconut and lime circles. (Store any leftover pie in the freezer; when you’re ready to enjoy, just allow it to stand at room temp for about 20-22 minutes before enjoying.)
Graham Cracker Crust ingredients:
1 1/2 c. (or about 10 cracker sheets) fine graham cracker crumbs
3 tbsp. sugar
• Pinch cinnamon
6 tbsp. melted butter
Preparation:
-Preheat the oven to 350°, and have a 9 or 9 1/2" pie dish handy.
-In a medium bowl, combine all of the ingredients, and using a fork or your hands, mix together until well moistened; turn the crumbs out into the pie dish, pressing the crumbs evenly on the bottom and about half-way up the sides, as well; bake for 10 minutes, then allow to cool completely before filling.
Spiced Rum Whipped Cream ingredients:
1/2 c. whipping cream, cold
1 1/2 tbsp. powdered sugar
1 1/2 tsp. dark rum (I used “Myers’s”)
Preparation:
-Add the cold whipping cream to a bowl, and using a hand mixer with a whisk attachment, whip the cream until thickened; next, add in the sugar and the rum, and continue whipping until stiff peaks form; keep in fridge until ready to use. |
This recipe for Coconut-Lime "Island-Breeze" Icebox Pie is from