Coconut Cookie Crusted Lime Cream Pie

Name: Coconut Cookie Crusted Lime Cream Pie
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6-8
Cuisine: American
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)

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 votes5

Comments:

17 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)
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How to Make Coconut Cookie Crusted Lime Cream Pie

Step-by-Step

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.
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.
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.