Ingredients for Key Lime Cheesecake Pie
- Coconut Cookies
- 6 tablespoons (3 ounces) melted unsalted butter
- ¼ cup granulated sugar
- 16 ounces (two 8-ounce packages) cream cheese
- 14 ounces (one 14-ounce can) sweetened condensed milk
- Lime Zest
- Lime Juice
- Green Food Coloring
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How to Make Key Lime Cheesecake Pie
- Preheat oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup shredded sweetened coconut, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 10-12 minutes, or until lightly golden brown. Let cool completely on a wire rack.
- In a large bowl, beat 16 ounces (two 8-ounce packages) cream cheese with an electric mixer until smooth and creamy.
- Gradually add 14 ounces (one 14-ounce can) sweetened condensed milk, beating on medium speed until well combined.
- Add the zest of 2 key limes and ½ cup of key lime juice. Stir in a few drops of green food coloring (optional), until you reach your desired shade of green.
- Mix until thoroughly combined and smooth.
- Pour the filling into the cooled crust.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the pie to set completely.
- Garnish with whipped cream and lime wedges before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
1024g
Fat
752g
Carbs
90g
