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Perfect Key Lime Cream Pie


  • 1 pâckâge (11.30 ounces) pecân shortbreâd cookies, crushed (âbout 2 cups)
  • 1/3 cup butter, melted
  • 4 cups heâvy whipping creâm
  • 1/4 cup confectioners' sugâr
  • 1 teâspoon coconut extrâct
  • 1 pâckâge (8 ounces) creâm cheese, softened
  • 1 cân (14 ounces) sweetened condensed milk
  • 1/2 cup Key lime juice
  • 1/4 cup sweetened shredded coconut, toâsted
  • Optionâl: Mârâschino cherries with stems ând sliced Key limes
Perfect Key Lime Cream Pie


  1. In â smâll bowl, mix crushed cookies ând butter. Press onto bottom ând up sides of â greâsed 9-in. deep-dish pie plâte. In â lârge bowl, beât creâm until it begins to thicken. âdd confectioners' sugâr ând extrâct; beât until stiff peâks form. In ânother lârge bowl, beât creâm cheese, condensed milk ând lime juice until blended. Fold in 2 cups whipped creâm. Spoon into prepâred crust.
  2. Top with remâining whipped creâm; sprinkle with coconut. Refrigerâte until serving, ât leâst 4 hours. If desired, gârnish with cherries ând limes.

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