Key Lime Cream Pie is super creamy and fluffy with a zesty key lime filling, a cookie crumb crust topped with dollops of whipped cream! The perfect summertime pie!
A LIGHT & FLUFFY PIE
This Key Lime Cream Pie is basically a creamier and lighter version of a regular Key Lime Pie. It really is a wonderful, light and airy summertime dessert. With only 30 minutes of prep time needed, it’s a great dessert to make in the afternoon and then leave it to chill until after dinner too. I am a huge lover of pies and so anytime I get an opportunity to try one out (especially these summer ones) – I am all over it. This one was a huge hit with everyone who tried it!
COMMONLY ASKED QUESTIONS:
You don’t have to use the pecan sandies cookies. You can use another type of cookie, like Lorna Doone, or graham cracker crumbs. The only problem is, I just don’t know how much this measures in crumbs. Perhaps the first time I make this (or you make it), you can measure it out with the pecan sandies and then replicate it the next time you make those cookies.
Typically, a standard Key Lime Pie is delicious and this will have a similar flavor, however, this pie is lighter and fluffier than a traditional pie. It is a nice alternative to the original dessert.
Yes, instead of using the heavy whipping cream and powdered sugar to make homemade whipped cream, you can use a tub of whipped topping like Cool Whip. Using this could keep it a bit more stabilized and help it last longer if you aren’t going to be eating it right away. And if you go this route, you can just add the coconut extract directly to the whipped topping.
It is actually not hard to find. It’s pretty common and easy to find in most grocery stores. Just check the baking aisle or the aisle that your store typically keeps the rest of the baking extracts in. Additionally, you could grab Coconut Extract (paid affiliate link) online.
I’ve only made this with key limes, but I know this can be made with regular limes. Regular limes are not as tart as key limes. So, they could be a good alternative if you aren’t a big fan of key limes.
Since this pie needs at least 4 hours to chill, you kind of have to make it ahead of time. If you want to make it more than earlier in the same day, I may suggest using the whipped topping suggestion that I discussed a few questions above so it is a bit more stable. If you know you will have leftovers that will take a few days to eat, that may be a good alternative as well to help the leftovers last longer.
Leftovers can be stored in an airtight container and can be kept in the fridge for up to a few days. You can freeze leftovers in a freezer safe container for a few months. Thaw in the fridge overnight before serving. The consistency may change a bit once frozen and thawed.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Keebler Pecan Sandies Cookies – see my Common Questions above for other cookie ideas.
- unsalted butter – you could use salted butter if that is all you have. There is so little salt in salted butter that it really won’t throw the flavors off here.
- heavy whipping cream – we’re making homemade whipped cream for this recipe but you can use Cool Whip whipped topping as well.
- powdered sugar – it needs to be powdered sugar or it will turn out grainy.
- coconut extract – see my Common Questions above for more information on coconut extract. If you don’t like coconut or coconut flavors you can leave this out.
- block cream cheese– softened to room temperature. Use these Tips to Soften Cream Cheese Faster if needed.
- sweetened condensed milk– pay attention when grabbing this can of sweetened condensed milk from the pantry and your local grocery store. They look similar in size to a can of evaporated milk and they’re sold right next to each other in the store and can be confused very easily but will yield very different results for this recipe.
- freshly squeezed key lime juice– you’ll need approximately 15 key limes. I highly, highly, highly recommend using freshly squeezed lime juice. To me, the bottled stuff tastes far too acidic. However, if that is all you have and that is what you enjoy, I suppose you could use it. You can use regular limes as well (they will be slightly less tart.)
- sweetened flaked coconut– toasted. This is an optional ingredient to be used as a garnish if desired.
HOW TO MAKE KEY LIME CREAM PIE:
Preheat the oven to 350F degrees. Add the cookies to a food processor and pulse until you have fine crumbs. (Alternatively, you could add the cookies to a large Ziploc bag and crush them with a rolling pin.) Add the melted butter to the food processor and pulse until the butter is evenly distributed with the crumbs. Add the crumbs to a 9-inch pie plate and press the crumbs evenly across the bottom and up the sides of the plate. You can use a measuring cup to help press.
Bake the crust for 10 minutes then remove and allow it to cool completely. Add the cream cheese to a mixing bowl and beat using a hand or stand mixer, until smooth and creamy. Add the condensed milk, lime juice and lime zest and beat until smooth and blended. Add this to a large bowl and set aside while you make the whipped cream.
Add the whipping cream to a large mixing bowl and whip on high until it begins to thicken. Add the powdered sugar and coconut extract and whip on high until stiff peaks form. Grab a measuring cup and remove one cup of the whipped cream and add it to the bowl of pie filling. Use a spatula to gently fold the whipped cream into the filling until it is just mixed. You don’t want to be too aggressive when mixing the two as you want the air to remain in the whipped cream. Pour the pie filling into the shell.
Add the remaining whipped cream to the top of the pie and distribute evenly.
Chill for at least four hours. Prior to serving, prepare the coconut. Preheat the oven to 350F degrees and add the coconut to a baking sheet and spread into an even layer. Bake for 5 minutes or until golden brown. Remove and cool. Sprinkle over the top of the pie. If desired, you can decorate the top of the pie with extra whipped cream and lime slices.
CRAVING MORE RECIPES?
This recipe was inspired by Taste of Home.
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- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 697kcal | Carbohydrates: 63g | Protein: 12g | Fat: 45g | Sodium: 428mg | Fiber: 1g | Sugar: 44g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
