Key Lime Cream Pie
Key Lime Cream Pie is super creamy and fluffy with a zesty key lime filling, a cookie crumb crust topped with dollops of whipped cream! The perfect summertime pie!A LIGHT & FLUFFY PIEThis Key Lime Cream Pie is basically a creamier and lighter version of a regular Key Lime Pie. It really is a wonderful, light and airy summertime dessert. With only 30 minutes of prep time needed, its a great dessert to make in the afternoon and then leave it to chill until after dinner too. I am a huge lover of pies and so anytime I get an opportunity to try one out (especially these summer ones) I am all over it. This one was a huge hit with everyone who tried it!COMMONLY ASKED QUESTIONS:What other cookies can I use for the crust? You dont have to use the pecan sandies cookies. You can use another type of cookie, like Lorna Doone, or graham cracker crumbs. The only problem is, I just dont know how much this measures in crumbs. Perhaps the first time I make this (or you make it), you can measure it out with the pecan sandies and then replicate it the next time you make those cookies. What is the difference between this pie and a standard key lime pie? Typically, a standard Key Lime Pie is delicious and this will have a similar flavor, however, this pie is lighter and fluffier than a traditional pie. It is a nice alternative to the original dessert. Can I use regular whipped topping to help stabilize it better? Yes, instead of using the heavy whipping cream and powdered sugar to make homemade whipped cream, you can use a tub of whipped topping like Cool Whip. Using this could keep it a bit more stabilized and help it last longer if you arent going to be eating it right away. And if you go this route, you can just add the coconut extract directly to the whipped topping. Where do I find coconut extract? It is actually not hard to find. Its pretty common and easy to find in most grocery stores. Just check the baking aisle or the aisle that your store typically keeps the rest of the baking extracts in. Additionally, you could grab Coconut Extract (paid affiliate link) online. Can I use regular limes instead of key limes? Ive only made this with key limes, but I know this can be made with regular limes. Regular limes are not as tart as key limes. So, they could be a good alternative if you arent a big fan of key limes. Can I make this Creamy Key Lime Cream Pie ahead of time? Since this pie needs at least 4 hours to chill, you kind of have to make it ahead of time. If you want to make it more than earlier in the same day, I may suggest using the whipped topping suggestion that I discussed a few questions above so it is a bit more stable. If you know you will have leftovers that will take a few days to eat, that may be a good alternative as well to help the leftovers last longer. How should I store leftover pie? Leftovers can be stored in an airtight container and can be kept in the fridge for up to a few days. You can freeze leftovers in a freezer safe container for a few months. Thaw in the fridge overnight before serving. The consistency may change a bit once frozen and thawed. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)Keebler Pecan Sandies Cookies see my Common Questions above for other cookie ideas. unsalted butter you could use salted butter if that is all you have. There is so little salt in salted butter that it really wont throw the flavors off here. heavy whipping cream were making homemade whipped cream for this recipe but you can use Cool Whip whipped topping as well.powdered sugar it needs to be powdered sugar or it will turn out grainy.coconut extract see my Common Questions above for more information on coconut extract. If you dont like coconut or coconut flavors you can leave this out. block cream cheese softened to room temperature. Use these Tips to Soften Cream Cheese Faster if needed.sweetened condensed milk pay attention when grabbing this can of sweetened condensed milk from the pantry and your local grocery store. They look similar in size to a can of evaporated milk and theyre sold right next to each other in the store and can be confused very easily but will yield very different results for this recipe.freshly squeezed key lime juice youll need approximately 15 key limes. I highly, highly, highly recommend using freshly squeezed lime juice. To me, the bottled stuff tastes far too acidic. However, if that is all you have and that is what you enjoy, I suppose you could use it. You can use regular limes as well (they will be slightly less tart.)sweetened flaked coconut toasted. This is an optional ingredient to be used as a garnish if desired.HOW TO MAKE KEY LIME CREAM PIE:Preheat the oven to 350F degrees. Add the cookies to a food processor and pulse until you have fine crumbs. (Alternatively, you could add the cookies to a large Ziploc bag and crush them with a rolling pin.) Add the melted butter to the food processor and pulse until the butter is evenly distributed with the crumbs. Add the crumbs to a 9-inch pie plate and press the crumbs evenly across the bottom and up the sides of the plate. You can use a measuring cup to help press.Bake the crust for 10 minutes then remove and allow it to cool completely. Add the cream cheese to a mixing bowl and beat using a hand or stand mixer, until smooth and creamy. Add the condensed milk, lime juice and lime zest and beat until smooth and blended. Add this to a large bowl and set aside while you make the whipped cream.Add the whipping cream to a large mixing bowl and whip on high until it begins to thicken.Add the powdered sugar and coconut extract and whip on high until stiff peaks form. Grab a measuring cup and remove one cup of the whipped cream and add it to the bowl of pie filling. Use a spatula to gently fold the whipped cream into the filling until it is just mixed. You dont want to be too aggressive when mixing the two as you want the air to remain in the whipped cream. Pour the pie filling into the shell.Add the remaining whipped cream to the top of the pie and distribute evenly.Chill for at least four hours. Prior to serving, prepare the coconut. Preheat the oven to 350F degrees and add the coconut to a baking sheet and spread into an even layer. Bake for 5 minutes or until golden brown. Remove and cool. Sprinkle over the top of the pie. If desired, you can decorate the top of the pie with extra whipped cream and lime slices.CRAVING MORE RECIPES?Homemade Key Lime PieLime BarsLime Jell-O Poke CakeKey Lime Poke CakeLemonade PieThis recipe was inspired by Taste of Home. PrintKey Lime Cream PieA creamier, lighter version of regular key lime pie. Course DessertCuisine AmericanPrep Time 30 minutes minutesChill Time 4 hours hoursTotal Time 4 hours hours 30 minutes minutesServings 8Calories 697kcalAuthor Brandie SkibinskiIngredients11.3 ounce package of Keebler Pecan Sandies Cookies cup unsalted butter melted8 ounce block cream cheese, softened to room temperature14 ounce can sweetened condensed milk cup of freshly squeezed key lime juice (approximately 15 key limes)3 teaspoons lime zest (optional, from regular limes)2 cups heavy whipping cream cup powdered sugar1 teaspoon coconut extractOptional Toppings: cup sweetened flaked coconutthin slices of lime (optional, for garnish)InstructionsPreheat the oven to 350F degrees.Add 11.3 ounce package of Keebler Pecan Sandies Cookies to a food processor and pulse until you have fine crumbs. (Alternatively, you could add the cookies to a large Ziploc bag and crush them with a rolling pin.) Add 1/3 cup unsalted butter to the food processor and pulse until the butter is evenly distributed with the crumbs.Add the crumbs to a 9-inch pie plate and press the crumbs evenly across the bottom and up the sides of the plate. You can use a measuring cup to help press. Bake the crust for 10 minutes then remove and allow it to cool completely.Add 8 ounce block cream cheese, softened to room temperature to a mixing bowl and beat using a hand or stand mixer, until smooth and creamy.Add 14 ounce can sweetened condensed milk, cup of freshly squeezed key lime juice and 3 teaspoons lime zest and beat until smooth and blended. Set aside while you make the whipped cream. Add 2 cups heavy whipping cream to a large mixing bowl and whip on high until it begins to thicken. Add cup powdered sugar and 1 teaspoon coconut extract and whip on high until stiff peaks form. Grab a measuring cup and remove one cup of the whipped cream and add it to the bowl of pie filling. Use a spatula to gently fold the whipped cream into the filling until it is just mixed. You dont want to be too aggressive when mixing the two as you want the air to remain in the whipped cream. Pour the pie filling into the shell. Add the remaining whipped cream to the top of the pie and distribute evenly. Chill for at least four hours. Prior to serving, prepare the coconut. Preheat the oven to 350F degrees and add cup sweetened flaked coconut to a baking sheet and spread into an even layer.Bake for 5 minutes or until golden brown. Remove and cool. Sprinkle over the top of the pie. If desired, you can decorate the top of the pie with extra whipped cream and thin slices of lime. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 697kcal | Carbohydrates: 63g | Protein: 12g | Fat: 45g | Sodium: 428mg | Fiber: 1g | Sugar: 44g
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