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Key Lime Cream Pie

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Key Lime Cream Pie

Time: 40 minutes + chilling
Yield: 12 servings

Love Key Lime Pie? It’s easier to make than you think! Follow this recipe for the perfect homemade Key Lime Cream Pie.


• 1 package pecan shortbread cookies, crushed (about 2 cups)

• 1/3 cup butter, melted
• 4 cups heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1 teaspoon coconut extract
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup key lime juice
• 1/4 cup sweetened shredded coconut, toasted
• optional garnish: sliced key limes


Step 1

In a small bowl, mix the crushed cookies and butter. Press the mixture onto the bottom and up the sides of a greased 9-inch deep-dish pie plate.

Step 2

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

Step 3

In another large bowl, beat the cream cheese, condensed milk, and lime juice until blended. Fold in 2 cups of whipped cream.

Step 4

Spoon the mixture into the prepared crust. Top it with the remaining whipped cream, and sprinkle with the toasted coconut.

Step 5

Refrigerate until ready to serve, at least 4 hours. If desired, garnish with limes.


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Sharon Challenger
I am a professional Scenic Artist and have also worked as a Systems Analyst and Senior Programmer Analyst for the Travelers and Yale University. Education: Post University, Wesleyan University and Yale University School of Drama.

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