Summer is the time to relax, refresh and indulge in sweet and heavenly treats. While you’re lounging poolside and watching the kids play, enjoy a cool, creamy and absolutely divine dessert that’s perfect on a hot day.
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.
Coconut Key Lime Cream Pie
- 1 package (11 ounces) vanilla wafers
- 1/3 cup butter, melted
- 2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/2 cup key lime juice, divided
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon coconut extract
- 1 cup shredded coconut
- 1/4 cup toasted shredded coconut
- lime zest
- maraschino cherries
- In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.
- In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.
- In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.
- Refrigerate 4 hours.
- Before serving, garnish with toasted coconut, lime zest and maraschino cherries.
Please clarify: What do you do with the whipped cream that doesn’t get reserved? It says you reserve 1 cup, then stir that into the cream cheese mix. Do you spread the remaining amount on top of the pie before refrigerating or not use it at all/only use 1 cup of it?
I am making this today! It just sounds delicious and cool for our 113 degree day here in southern Oregon! Thank you for sharing and I’ll post my results later!
I have same question as SusieHmMkr. Why would you use 2 cups of whipping cream if you’re only going to reserve 1 cup.
Same question, what do you do with the whipped cream you set aside?
I believe the whip topping goes on after the filling is chilled. I made it and I just refrigerated the whip topping while the pie in the filling was chili in the fridge.
SusieHmMkr —that was my question. I thought I missed a step. I wonder ???
I agree with SusirHmMkr will you be more specific on what you do with the cup of reserve?
You’re correct….it doesn’t specify what to do with the whipping cream left after setting aside one cup. After reading the steps several times, here is what I plan to do if/when I decide to make this. I would use it as a top layer to the cream cheese blend that the one cup was reserved for. I hope I’m making sense. Lol.
SusieHmMkr’s question is a good one! What happens to the bulk of the whipped cream? Meaning, the part that’s not the reserved 1 cup mixed into the cream cheese step. ?????
What do you do with the whipped cream is the 1 cup reserved used on the top and the rest goes in the pie directions are not clear.
Go to Culinary.net and watch the video. The whip cream goes on top and then refrigerate.