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)
⅓ cup butter, melted
4 cups heavy whipping cream
½ 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: I had just picked a bunch of key limes from my little tree and I squeezed them and froze the juice for later use. Well, when sister Peggy came over, I gave her some of the juice. Because, she's a generous person, she brought over a beautiful Key Lime pie for us to enjoy - and ENJOY we did. This is so creamy and refreshing; it was just perfect! Peg, I'll share my key limes with you anytime!!!
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