Ingredients
- Graham Cracker Crust OR, (use a prepared graham cracker crust, if desired):
- 1 1/2 cups (or about 10 cracker sheets) fine graham cracker crumbs
- 3 tablespoons sugar
- 1/8 teaspoon of cinnamon
- 6 tablespoons melted butter
- Pie Filling:
- 1 cup whipping cream, cold
- 1 tablespoon powdered sugar
- 8 ounces cream cheese, softened at room temperature
- 1 (14 fl oz) can sweetened condensed milk
- 1/4 cup granulated sugar
- 2 tablespoons lime zest
- 3/4 cup fresh squeezed lime juice (about 5 limes)
- 3/4 teaspoon coconut flavor
- Spiced Rum Whipped Cream (recipe below)
- 1/3 cup sweetened, shredded coconut, for garnish
- 8 semi-circle lime slices, for garnish
- Spiced Rum Whipped Cream ingredients:
- 1/2 cup whipping cream, cold
- 1/4 cup powdered sugar
- 1 1/2 teaspoons dark rum or 1/2 teaspoon rum extract
Preparation
Step 1
Graham Cracker Crust:
Preheat oven to 350 degrees. In medium bowl, combine all ingredients. Using a fork, mix ingredients until moistened. Turn the crumbs into a 9" pie pan. Press evenly on the bottom and about half-way up the sides as well. Bake for 10 minutes; allow to cool completely before filling.
Pie filling:
Add the cold whipping cream to a small bowl, and using the whisk attachment on a hand mixer, whip the cream until it begins to thicken; then, add in the tablespoon of powdered sugar, and continue to whip for another moment or two until stiff peaks form; set aside in the fridge for a moment, to keep cold.
Add the softened cream cheese to a medium-size bowl along with the condensed milk, the sugar and the lime zest; using a hand mixer, beat the mixture on low/medium speed until nice and creamy; next, add in the lime juice and the coconut flavor, and once again beat those in until well blended.
-Next, fold the whipped cream into the cream cheese/lime filling, making sure that it's well incorporated.
-Pour the filling mixture into your prepared Graham Cracker Crust, and place into the freezer for at least 6-8 hours, or even overnight.
-Once the pie is frozen and you're ready to serve it, remove from freezer and allow the pie to sit at room temp for about 20-22 minutes or so to slightly soften before slicing and serving; in the mean time, prepare the Spiced Rum Whipped Cream and top the pie with it, and garnish with the shredded coconut and lime circles. (Store any leftover pie in the freezer; when you're ready to enjoy, just allow it to stand at room temp for about 20-22 minutes before enjoying.)
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Spiced Rum Whipped Cream:
-Add the the cold whipping cream to a bowl, and using a hand mixer with a whisk attachment, whip the cream until thickened; next, add in the sugar and the rum, and continue whipping until stiff peaks form; keep in fridge until ready to use.