Key Lime Cream Pie

• 1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups)
• 1/3 cup butter, melted
• 4 cups heavy whipping cream
• 1/4 cup confectioners’ sugar
• 1 teaspoon coconut extract
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Key lime juice
• 1/4 cup sweetened shredded coconut, toasted
• Sliced Key limes, optional

Directions

1. In a small bowl, mix crushed cookies and butter. Press onto bottom and up side of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust.
2. Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate for at least 4 hours before serving. If desired, garnish with sliced Key limes.