Rum-Coconut-Key Lime Pie

Lime adds a tangy twist to this delicious pie made with coconut and rum – a yummy treat.

Category: Desserts

Cuisine: not set

Ready in 3 hours 50 minutes
by rotts4me

Ingredients

Crust:

1 cup coconut toasted*

6 tablespoons margarine or butter melted

12 creme-filled vanilla sandwich cookies finely crushed

Filling:

14- oz. sweetened condensed milk not evaporated

8- oz cream cheese softened

1/2 cup Key lime juice or lime juice

1/2 teaspoon rum extract


Directions

Reserve 1 tablespoon toasted coconut for topping. In 9-inch pie pan, combine remaining coconut, margarine and cookie crumbs; mix well. Press in bottom and up sides of pan. Refrigerate 30 minutes or until set. In large bowl, combine sweetened condensed milk and cream cheese; beat until smooth and fluffy. Add lime juice and rum extract; mix well. Pour into crust-lined pan. Top with reserved coconut. Refrigerate at least 3 hours or until set. Store in refrigerator. *To toast coconut, spread on cookie sheet; bake at 350°F. for 6 to 8 minutes or until light golden brown, stirring occasionally.

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