The Perfect Summertime Pie

This luscious Coconut Key Lime Cream Pie has a smooth texture with Toasted Shredded Coconut on top. It’s sweet, but not too sweet and will leave your taste buds wanting more as soon as you take your first bite.

Fresh out of the refrigerator, it’s ideal for everyone to share on those days when it’s just too warm outside to not have a chilled snack.

Also topped with Lime Zest and Maraschino Cherries, visually this pie is a winner with fun pops of color that will leave your mouth watering.

To make this cool, creamy creation, add Vanilla Wafers to a blender to make crumbs. Add melted Butter and blend. Add crumb mixture to the bottom of a pie pan and press against the sides. Refrigerate to make a crust.

In another large bowl, beat the Cream Cheese, the Condensed Milk and the Coconut Extract.

In a different large bowl, beat the Whipping Cream until it starts to thicken. Add the Powdered Sugar and the Lime Juice. Reserve 1 Cup of the whipped topping.

Add the Lime Juice, the Coconut Flakes and the reserved whipped topping to the Cream Cheese mixture then stir to combine it.

Add the Cream Cheese mixture to the Pie Crust and smooth it out. Top it with the whipped topping then garnish it with the Toasted Coconut, the Lime Zest and the Maraschino Cherries.

It’s the perfect pie to enjoy whether you’re outside enjoying some sunshine or inside, taking a break from the summer fun. After being chilled, all of the flavors combine to leave you with a delicious, one of a kind treat.

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Coconut Key Lime Cream Pie
Servings: 6-8

• 1 Package 11 Ounces of Vanilla Wafers
• 1/3 Cup of Butter, melted
• 2 Cups of Heavy Whipping Cream
• 1/4 Cup of Confectioners’ Sugar
• 1/2 Cup of Key Lime Juice, divided
• 1 Package 8 Ounces of Cream Cheese, softened
• 1 Can 14 Ounces of Sweetened Condensed Milk
• 1 Teaspoon of Coconut Extract
• 1 Cup of Shredded Coconut
• 1/4 Cup of Toasted Shredded Coconut
• Lime Zest
• Maraschino Cherries

In a blender, pulse the Vanilla Wafers into crumbs. Add the Melted Butter and pulse it until it is combined. Press the crumbs into the bottom and up the sides of a greased 9 1/2-inch deep-dish pie plate. Refrigerate it for 30 minutes.

In a large bowl, beat the Whipping Cream until it thickens. Add the Confectioners’ Sugar and 1 Tablespoon of Lime Juice; beat it until it is stiff and peaks form. Remove 1 Cup and set it aside.

In a separate large bowl, beat the Cream Cheese until it is smooth. Add the Sweetened Condensed Milk and the Coconut Extract; beat it until it is blended. Add the remaining Lime Juice and the Shredded Coconut; stir until it is all combined. Add the reserved Whipped Cream. Stir until it is all combined. Pour it into the Crust.

Refrigerate for 4 hours.

Before serving, garnish with the Toasted Coconut, the Lime Zest and the Maraschino Cherries.