Mile High Key Lime Cream Pie
Key lime juice, sweetened cream cheese, and whipped cream come together in a pecan shortbread crust to create this cool, refreshing summer dessert.
Servings: 8 servings
Calories: 558kcal
Ingredients
For the crust
- 1 package pecan shortbread cookies crushed (about 2 cups)
- 1/3 cup butter melted
- Pinch of salt
For the filling and topping
- 4 cups heavy cream divided
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 8 oz. package cream cheese, softened
- 1 14 oz. can sweetened condensed milk
- 1/2 cup Key lime juice
- 1-2 drops green food coloring optional
- 1/4 cup toasted coconut optional
Instructions
- In a medium bowl, mix together the ingredients for the crust. Press into the bottom and up the sides of a deep dish, 9-inch pie pan. Refrigerate while you prepare the filling.
- With an electric mixer, beat the heavy cream, sugar and vanilla in a large bowl until stiff peaks form.
- In a separate bowl, beat the cream cheese, sweetened condensed milk and lime juice until smooth. Add 1-2 drops of green food coloring, if desired. Fold 2 cups of the whipped cream into the cream cheese mixture.
- Spoon the filling into the prepared crust and top with the remaining whipped cream. Sprinkle with toasted coconut, if desired. Refrigerate at least 4 hours, or until firm.
Nutrition
Serving: 1g | Calories: 558kcal | Carbohydrates: 18g | Protein: 4g | Fat: 53g | Saturated Fat: 34g | Polyunsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 140mg | Sugar: 16g