Key Lime Cream Pie

Last weekend we drove to Naples to see my sister Marj and her husband Larry. Before we left she gave me a bunch of key limes from her tree. I had never made anything from key limes so I found this recipe from Taste of Home. Howie and I decided it was a keeper so I thought I would share it with you.

Just the right amount of sweet and tart!

Here’s the recipe…..

1 package (11.3 oz) pecan shortbread cookies – crushed (about 2 cups)

1/3 cup melted butter

4 cups heavy whipping cream

1/2 cup confectioner’s sugar

1 teaspoon coconut extract

1 package (8 oz) softened cream cheese

1 can (14 oz) sweetened condensed milk

1/2 cup key lime juice


1. In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9 inch deep dish pie plate. (The recipe did not call for this, but next time I think I would bake the crust at 350 for 8 minutes to “set it up” a bit – then cool)

2. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and extract. Beat until stiff peaks form.

3. In another bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust.

4. Top with remaining whipped cream. Refrigerate until serving, at least 4 hours. If desired, garnish with thin slices of key lime.

Published by Ramblin' Rosie

We are retired nurses with a desire to explore the United States, and beyond, in our Winnebago motor home. We are accompanied our three pups, Fanny May, Kaiser, and Rosie.

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