Ingredients
1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups)1/3 cup butter, melted4 cups heavy whipping cream1/4 cup confectioners’ sugar1 teaspoon coconut extract1 package (8 ounces) cream cheese, softened1 can (14 ounces) sweetened condensed milk1/2 cup Key lime juice1/4 cup sweetened shredded coconut, toastedOptional: Maraschino cherries with stems and sliced Key limes
Preparation
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.
Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.
