Description
This Key Lime Pie with Cream Cheese is a luscious, no-bake dessert featuring a crunchy pecan shortbread crust and a creamy, tangy filling made with fresh Key lime juice, cream cheese, and sweetened condensed milk. Topped with whipped cream and toasted coconut, this pie is a refreshing and indulgent treat perfect for any occasion.
Ingredients
Crust
- 1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups)
- 1/3 cup butter, melted
Filling
- 4 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 teaspoon coconut extract
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup Key lime juice
Topping and Garnish
- 1/4 cup sweetened shredded coconut, toasted
- Sliced Key limes, optional
Instructions
- Make the crust: In a small bowl, combine the crushed pecan shortbread cookies and melted butter. Mix thoroughly until the crumbs are evenly coated with butter. Press this mixture firmly onto the bottom and up the sides of a greased 9-inch deep-dish pie plate to form the crust. You can crush the cookies by pulsing them in a food processor or placing them in a zip-top bag and rolling over them with a rolling pin until finely ground.
- Prepare the whipped cream: In a large bowl, beat the heavy whipping cream until it begins to thicken. Add the confectioners' sugar and coconut extract, then continue beating until stiff peaks form, indicating the cream is fully whipped and stable.
- Make the filling: In a separate large bowl, beat together the softened cream cheese, sweetened condensed milk, and Key lime juice until the mixture is smooth and well blended. Gently fold in 2 cups of the whipped cream, taking care to maintain the airiness of the mixture.
- Assemble the pie: Spoon the filling into the prepared pecan crust, leveling the surface smoothly with a spatula. Then, spread the remaining whipped cream over the top of the filling.
- Add the topping: Sprinkle the toasted shredded coconut evenly over the whipped cream layer for added texture and flavor. Optionally, garnish the pie with thin slices of fresh Key limes for decorative appeal and a citrusy aroma.
- Chill the pie: Refrigerate the assembled pie for at least four hours, or until firm and well-set, allowing the flavors to meld and the texture to solidify before serving.
Notes
- For best results, use fresh Key lime juice to achieve a more authentic flavor.
- Gently fold the whipped cream into the filling to keep the mixture light and airy.
- You can toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.
- Allowing the pie to chill overnight intensifies flavors and improves texture.
- Use a stand mixer, electric mixer, or whisk according to your preference to whip the cream and beat the filling components.