Coconut Cookie Crusted Lime Cream Pie

Lisa G. Sweet Pantry Gal

By
@2sweetinc

Delicious cooling pie for those hot summer days, with a slight sweetness from the baked coconut cookie crust. Especially nice after a spicy mexican meal.


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Comments:

Serves:

6-8

Prep:

5 Min

Cook:

10 Min

Method:

No-Cook or Other

Ingredients

CRUST

1 1/2 c
crushed coconut cookies
6 Tbsp
melted butter
pinch of salt

FILLING

1 can(s)
14oz condensed milk
1/2 c
fresh squeezed lime juice
1 tsp
lime zest
1 c
whipping cream, whipped

TOPPING

1/2 c
whipping cream
2 Tbsp
powdered sugar

TOASTED COCONUT COOKIES AND SLICED LIMES (OPTIONAL)

Directions Step-By-Step

1
CRUST
Crush cookies in processor, place in med bowl with melted butter and salt, combine. Press crust mix in pie pan. Place in 375 preheated oven for 7min. Remove and cool.
2
FILLING
Mix condensed milk with lime juice and zest. (optional) Add 1-2 drops green food coloring.
Fold in whipped cream.
Pour into cooled pie crust.
3
Whip 1/2-1 cup heavy cream with powdered sugar.
Top the lime filling. Refrigerate for at least 4 hours. Garnish with broken cookies,toasted coconut and lime slices.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy