coconut cookie crusted lime cream pie

Name: Coconut Cookie Crusted Lime Cream Pie
Prep time: 5 min
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: ## CRUST; 1 1/2 cup(s) crushed coconut cookies; 6 tablespoon(s) melted butter; - pinch of salt; ## FILLING; 1 can(s) 14oz condensed milk; 1/2 cup(s) fresh squeezed lime juice; 1 teaspoon(s) lime zest; 1 cup(s) whipping cream, whipped; ## TOPPING; 1/2 cup(s) whipping cream; 2 tablespoon(s) powdered sugar; ## TOASTED COCONUT COOKIES AND SLICED LIMES (OPTIONAL)

(2 RATINGS)

71 Pinches 6 Photos

Lisa G. Sweet Pantry Gal

Buffalo, NY

Updated on May 11, 2015

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.

Rate

prep time 5 Min

cook time 10 Min

method No-Cook or Other

yield 6-8 serving(s)

Ingredients

CRUST
1 1/2 cups crushed coconut cookies
6 tablespoons melted butter
- pinch of salt
FILLING
1 can 14oz condensed milk
1/2 cup fresh squeezed lime juice
1 teaspoon lime zest
1 cup whipping cream, whipped
TOPPING
1/2 cup whipping cream
2 tablespoons powdered sugar
TOASTED COCONUT COOKIES AND SLICED LIMES (OPTIONAL)

How To Make coconut cookie crusted lime cream pie

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.

Step 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.
Step 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.
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