Peggy's Key Lime Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups)
1/3 cup butter, melted
4 cups heavy whipping cream
1/2 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)
Optional: Maraschino cherries with stems and sliced Key limes
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Directions: |
Directions:1. 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.
2. Top with remaining whipped cream; sprinkle with coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes. |
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Personal
Notes: |
Personal
Notes: After I pick my crop of key limes from my little tree, I always squeeze them and freeze the juice for future use. When my sister, Peggy, came over one day, I gave her some of the juice to take home. Well, that move paid off because she brought over a delicious key lime cream pie for our enjoyment, and ENJOY we did. This recipe makes the most creamy and refreshing dessert - it was perfect! And, yes Peggy, I'll share my key lime crop with you anytime!
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