This pie combines the tangy zest of key limes with the sweet creaminess of condensed milk and cream cheese, all nestled in a buttery pecan shortbread crust. Topped with a cloud of whipped cream and a sprinkling of toasted coconut, each slice is a harmonious blend of flavours and textures that will transport you straight to the sunny shores of the Florida Keys.
Ingredients:
- 1 package (11.3 oz) Pecan Shortbread Cookies, crushed (about 2 cups)
- 1/3 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 14 oz. can sweetened condensed milk
- 1/2 cup key lime juice
- 1 teaspoon coconut extract
- 4 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup sweetened desiccated coconut, toasted
- Sliced key limes, to garnish (optional)
Method:
Mix the crushed pecan shortbread cookies with the melted butter. Press the mixture into the base and sides of a 9-inch pie dish. Chill in the fridge while you make the filling.
In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, key lime juice and coconut extract and mix until well combined.
In a separate bowl, beat 2 cups of the heavy whipping cream with the confectioners’ sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. Spoon the filling into the cooled crust and smooth the top.
Refrigerate for at least 4 hours or until set.
Before serving, whip the remaining 2 cups of heavy cream until stiff peaks form. Spread or pipe the whipped cream over the cake. Sprinkle with toasted coconut and garnish with Key lime slices if desired.
