Ingredients for Rum Coconut Key Lime Pie
- Vanilla Cream Filled Sandwich Style Cookies
- Sweetened Flaked Coconut
- Butter
- 8 ounces cream cheese (softened)
- 1 (14-ounce) can sweetened condensed milk
- Key Lime Juice
- 2 tablespoons dark rum (optional)
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How to Make Rum Coconut Key Lime Pie
- **Make the Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- **Press into Pie Plate:** Firmly press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
- **Chill the Crust:** Cover and chill the pie crust for at least 30 minutes, or up to several hours.
- **Make the Filling:** In a large mixing bowl, beat 8 ounces cream cheese (softened) and 1 (14-ounce) can sweetened condensed milk with an electric mixer on medium speed until smooth and creamy.
- **Add Flavor:** Beat in ¾ cup key lime juice and 2 tablespoons dark rum (optional). Mix until well combined.
- **Pour and Top:** Pour the filling into the chilled pie crust. Sprinkle evenly with ½ cup sweetened shredded coconut.
- **Chill:** Cover and refrigerate for at least 12 hours, or preferably overnight, to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
205g
Fat
125g
Carbs
20g
