Coconut Cookie Crusted Lime Cream Pie

By Lisa G. Sweet Pantry Gal
@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.

Rating:

★★★★★ 2 votes

Comments:

17 Comments

Serves:

6-8

Prep:

5 Min

Cook:

10 Min

Method:

No-Cook or Other

Ingredients

1 1/2 c: crushed coconut cookies
6 Tbsp: melted butter
: pinch of salt
1 can(s): 14oz condensed milk
1/2 c: fresh squeezed lime juice
1 tsp: lime zest
1 c: whipping cream, whipped
1/2 c: whipping cream
2 Tbsp: powdered sugar

How to Make Coconut Cookie Crusted Lime Cream Pie

Step-by-Step

1CRUST
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.
2FILLING
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.
3Whip 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.