Coconut Cookie Crusted Lime Cream Pie
By
Lisa G. Sweet Pantry Gal
@2sweetinc
13
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:
Serves:
6-8
Prep:
5 Min
Cook:
10 Min
Method:
No-Cook or Other
Ingredients
-
CRUST
-
1 1/2 ccrushed coconut cookies
-
6 Tbspmelted butter
-
·pinch of salt
-
FILLING
-
1 can(s)14oz condensed milk
-
1/2 cfresh squeezed lime juice
-
1 tsplime zest
-
1 cwhipping cream, whipped
-
TOPPING
-
1/2 cwhipping cream
-
2 Tbsppowdered sugar
-
TOASTED COCONUT COOKIES AND SLICED LIMES (OPTIONAL)
How to Make Coconut Cookie Crusted Lime Cream Pie
- 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.
About Coconut Cookie Crusted Lime Cream Pie
Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Lime Cream Pie Coconut Cookie Crust
