Italian Cream Pie

By charlotteh371

Ingredients

• Garnish:
• 1 (11.3oz) package pecan shortbread cookies, such as pecan sandies
• 6 tbsp. unsalted butter, melted
• 1 (8oz) package cream cheese, softened.
• 1 (8oz) container mascarpone cheese
• 2/3 cup sour cream
• 1/4 cup plus 4 tbsp. cream of coconut, such as coco lopez
• 1/4 cup sugar
• 1/4 cup sweetened flaked coconut, toasted, plus extra for optional topping
• 2 tsp vanilla extract
• 1/2 tsp lemon zest
• pecans for garnish
• sweetened flaked coconut, toasted, and chopped pecans

Preparation

Step 1

preheat oven to 350. in the bowl of a processor, pulse cookies into fine crumbs. in a medium bowl, stir together cookie crumbs and melted butter. using the bottom of a measuring cup, press mixture into bottom and up sides of a 9 inch removable bottom tart pan.

bake until light golden brown, approx. 12 mins. let cool completely on a wire rack.

in a medium bowl, beat cream cheese, mascarpone, sour cream, cream of coconut, and sugar at medium-high speed with an electric mixer until smooth. add coconut, vanilla and zest, beating until combined. spoon mixture into prepared crust.

cover and refrigerate at least 3 hours and up to 3 days. garnish with pecans and coconut before serving, if desired.