Topped with lime zest and maraschino cherries, visually this Coconut Key Lime Cream Pie is a winner with fun pops of color that will leave your mouth watering.
Yield: 6 to 8 servings
(Culinary.net) Summer is the time to relax, refresh and indulge in sweet and heavenly treats. While you're lounging poolside and watching the kids play, enjoy a cool, creamy and absolutely divine dessert that's perfect on a hot day.
This luscious Coconut Key Lime Cream Pie has a smooth texture with toasted shredded coconut on top. It's sweet, but not too sweet, and will leave your taste buds wanting more as soon as you take your first bite.
Fresh out of the refrigerator, it's ideal for everyone to share on those days when it's just too warm outside to not have a chilled snack.
Ingredients
1 (11 ounce) package vanilla wafers
1/3 cup butter, melted
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 cup Key lime juice, divided
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 teaspoon coconut extract
1 cup shredded coconut
1/4 cup toasted shredded coconut
Lime zest
Maraschino cherries
Instructions
In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2 inch deep dish pie plate. Refrigerate for 30 minutes.
In large bowl, beat whipping cream until it thickens. Add confectioners' sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.
In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.
Refrigerate 4 hours.
Before serving, garnish with toasted coconut, lime zest and maraschino cherries.