Crush coconut bar cookies for a crust worthy of this crowd-pleasing Key Lime Cheesecake Pie. Key Lime Cheesecake Pie isn't just for summertime!
What You Need
Original recipe yields 10 servings
1-1/4 cups finely crushed coconut bar cookies
1/4 cup (1/2 stick) butter or margarine, melted
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 tsp. lime zest
1/3 cup lime juice
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Let's Make It
Heat oven to 350°F. Mix crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Beat cream cheese and milk with mixer until blended. Add zest and juice; mix well. Pour into crust.
Refrigerate 8 hours.
Savor a serving of this indulgent, special occasion dessert that is perfect for a party. One pie makes enough for 10 servings.
Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Pie can be stored in refrigerator up to 24 hours before serving.
Stir a few drops food coloring into filling before pouring into crust.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 37g
Dietary Fibers 0.5016g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.