Name: Mile High Key Lime Pie
Prep time: 20 min
Cook time: 20 min
Total time: PT4hours20M
Yield: 8
Ingredients: 0.5 (15 ounce) package refrigerated pie crust; 2 cups heavy whipping cream; 1 packet Key Lime Cheese Ball Mix; 1 (14 ounce) can sweetened condensed milk; 1 (8 ounce) package cream cheese; 2 limes; 0.25 cup unsweetened coconut flakes; 0.25 cup chopped macadamia nuts; 0 Lime zest

Mile High Key Lime Pie

Topped with toasted coconut and macadamia nuts, this creamy no-bake pie is kissed with tropical key lime.

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Ingredients

½ (15 ounce) package refrigerated pie crust, (1 crust)
2 cups heavy whipping cream
1 packet Key Lime Cheese Ball Mix
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
2 limes, juiced
¼ cup unsweetened coconut flakes, toasted
¼ cup chopped macadamia nuts, toasted
Lime zest or wedges for garnish, optional

Directions

Using a 9-inch pie plate or tart pan, prepare and bake pie crust according to package directions for a single crust pie. Cool completely.
In large bowl, combine whipping cream and Key Lime Cheese Ball Mix. Using an electric mixer on HIGH, beat until stiff peaks form.
In medium bowl, combine sweetened condensed milk and cream cheese; beat until fluffy. Add in lime juice, beating until smooth. Fold into whipped cream.
Spoon filling into prepared crust. Refrigerate 4 hours or up to overnight.
Just before serving, sprinkle with toasted coconut and nuts. Garnish with additional lime zest or wedges, if desired.

Makes 8 servings.
Tip: To toast coconut and macadamia nuts, spread on a large rimmed baking sheet. Bake at 350°F for 5-10 minutes, stirring occasionally, until lightly toasted.

Nutrition

Per serving: Calories: 659, Total Fat: 46g, Sat. Fat: 25.5g, Cholest: 126mg, Sodium: 287mg, Carbs: 56g, Fiber: 2g, Sugar: 37g, Protein: 8g.

Mile High Key Lime Pie

Topped with toasted coconut and macadamia nuts, this creamy no-bake pie is kissed with tropical key lime. Cost per Serving: $2.37

(0) Write a Review

Ingredients

½ (15 ounce) package refrigerated pie crust, (1 crust)

2 cups heavy whipping cream

1 packet Key Lime Cheese Ball Mix

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) package cream cheese, softened

2 limes, juiced

¼ cup unsweetened coconut flakes, toasted

¼ cup chopped macadamia nuts, toasted

Lime zest or wedges for garnish, optional

Directions

Using a 9-inch pie plate or tart pan, prepare and bake pie crust according to package directions for a single crust pie. Cool completely.

In large bowl, combine whipping cream and Key Lime Cheese Ball Mix. Using an electric mixer on HIGH, beat until stiff peaks form.

In medium bowl, combine sweetened condensed milk and cream cheese; beat until fluffy. Add in lime juice, beating until smooth. Fold into whipped cream.

Spoon filling into prepared crust. Refrigerate 4 hours or up to overnight.

Just before serving, sprinkle with toasted coconut and nuts. Garnish with additional lime zest or wedges, if desired.

Makes 8 servings.

Tip: To toast coconut and macadamia nuts, spread on a large rimmed baking sheet. Bake at 350°F for 5-10 minutes, stirring occasionally, until lightly toasted.