July means lighter desserts. How about a refreshing Key Lime Cream Pie


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


  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.

This is one of my favorite pies from Taste of Home.