Rum-Coconut-Key Lime Pie

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  • 20 min prep time
  • 3 hr 50 min total time
  • 7 ingredients
  • 10 servings

Ingredients

Crust

1
cup coconut, toasted*
6
tablespoons margarine or butter, melted
12
creme-filled vanilla sandwich cookies, finely crushed (about 1 1/2 cups)

Filling

1
(14-oz.) can sweetened condensed milk (not evaporated)
1
(8-oz.) pkg. cream cheese, softened
1/2
cup Key lime juice or lime juice
1/2
teaspoon rum extract

Directions

  1. 1 Reserve 1 tablespoon toasted coconut for topping. In 9-inch pie pan, combine remaining coconut, margarine and cookie crumbs; mix well. Press in bottom and up sides of pan. Refrigerate 30 minutes or until set.
  2. 2 In large bowl, combine sweetened condensed milk and cream cheese; beat until smooth and fluffy. Add lime juice and rum extract; mix well. Pour into crust-lined pan. Top with reserved coconut. Refrigerate at least 3 hours or until set. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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