Rum-Coconut-Key Lime Pie

Lime adds a tangy twist to this delicious pie made with coconut and rum – a yummy treat.

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

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
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    380
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    240mg
    240%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    1g
    1%
      Sugars
    25g
    25%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    4%;
    Calcium
    15%;
    Iron
    6%;
    Exchanges:
    2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 4 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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