Diana's Desserts - www.dianasdesserts.com
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Coconut & Lime Cream Cheese Pie

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
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Servings: Makes approximately 8 servings
With it's buttery coconut toasted crust, and cream cheese lime filling, this pie makes a very refreshing dessert that will satisfy your coconut and lime lovers; easy to make too!!

2 1/2 cups flaked coconut, toasted
1/3 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup lime juice from Concentrate
A few drops of green food coloring, optional
1 (4-ounce) container frozen non-dairy whipped topping, thawed

Combine coconut and margarine (or butter); press firmly on bottom and up side to rim of 9-inch pie plate. Chill.

Meanwhile, in a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk, then lime juice and food coloring if desired, until smooth. Fold in whipped topping. Pour into prepared crust. Chill 3 hours or until set. Garnish as desired.

Refrigerate leftovers. Makes 1 9-inch pie. Approximately 8 servings.

Source: DianasDesserts.com
Date: August 25, 2002


Reviewer: Heather Peskin
Absolutely the best! It got rave reviews at the coffee hour this morning and when I sampled some myself it was the most delicious concoction. East to make, fun as well. I would use the coconut crust again for other types of pies as well.

Reviewer: Brian Chaput
This is terrific for many reasons. I have made variations like pineapple and lemon. I have topped with strawberries and raspberries - this is especially great with the lime and lemon. Now for the coconut crust-AMAZING. I am using this crust for other custard or buttermilk pies and for friends who are gluten sensitive. I love this site!


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