Key Lime Cream Pie is one of the best desserts ever invented; even the most stubborn of anti-sweet-tooth humans can’t help but have a second flight. It’s a delicate balance of tartness and fruity sweetness in a creamy, golden filling. On top of a crumbly, nutty, and buttery crust, Key Lime Cream Pie checks all the boxes of an exceptional dessert. What’s more, it takes less than an hour of dedicated cook time to make! You can have this whipped up in no time!

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  • 1 package pecan shortbread cookies, crushed (about 2 cups)
  • 1/3 cup butter, melted
  • 4 cups heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon coconut extract
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup Key lime juice
  • 1/4 cup sweetened shredded coconut, toasted
  • Key limes, optional, sliced, for serving


Step 1 –Grease a 9-inch deep-dish pie plate.

Step 2 –In a small bowl, mix the crushed cookies and the melted butter.

Step 3 –Press the cookie mixture onto the bottom and up the sides of the prepared pie plate.

Step 4 –In a large bowl, beat the heavy cream until it begins to thicken.

Step 5 –Add the confectioners’ sugar and the coconut extract and beat until stiff peaks form.

Step 6 –In another large bowl, beat the cream cheese, the condensed milk, and the lime juice until blended.

Step 7 –Fold 2 cups of the whipped cream into the cream cheese mixture.

Step 8 –Spoon the cream cheese mixture into the prepared crust. Top it with the remaining whipped cream and sprinkle with the toasted coconut.

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Step 9 –Refrigerate until ready to serve, at least 4 hours.

Step 10 –Garnish with the sliced limes and serve chilled.