Key Lime Pie is one of my favorite desserts…..ever! It doesn’t have to be summer for me to eat Key Lime Pie. I can eat it any time of the year. Today, I’m sharing a version that I’ve been making for a while. This is more of a quick version than a truly authentic Key Lime Pie.
My version of Key Lime Pie starts with a cookie crust instead of the typical graham cracker crust. I use Golden Oreos for this crust, but any vanilla sandwich cookie will work. I also add toasted coconut, which really works well with this pie.
The filling is just 3 ingredients. Cream cheese, sweetened condensed milk and key lime juice. You can find key limes in your produce section, but they are tiny and hard to juice. I use Joe and Nelly’s Key Lime Juice. It’s in a small bottle in the non-refrigerated juice section of the grocery store.
When you make the filling you want to make sure that your cream cheese is good and soft. If you use it while it’s still cold you will get those tiny lumps that remind you of cottage cheese. Another key to getting a nice and smooth filling is to beat the cream cheese until it’s completely smooth, then add the sweetened condensed milk and finally the key lime juice.
Once your crust is set, just pour your filling in and refrigerate. It’s really that easy!
Add this cool and creamy dessert to your summertime menu. You will love it!
Coconut Key Lime Pie
This creamy Key Lime pie with a coconut cookie crust is the perfect easy dessert for summer!
Ingredients
- 14 cream-filled vanilla sandwich cookies, finely crushed
- 1 c sweetened flaked coconut, toasted
- 6 tbsp butter, melted
- 8 oz cream cheese, softened
- 14 oz can sweetened condensed milk
- 1/2 c key lime juice
Instructions
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Combine cookie crumbs, toasted coconut and melted butter. Firmly press on bottom and up sides of a 9-inch pie plate. Cover and chill 30 minutes
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Beat cream cheese and milk with an electric mixer at medium speed until smooth.
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Add lime juice, stirring to combine.
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Pour filling into crust. Cover and chill 12 hours or until set.