1 prepared 9" Graham Cracker Crust
8 ounces whipping cream, chilled
1-tablespoon confectioner's sugar
8 ounces cream cheese, softened at room temperature
1 (14oz) can sweetened condensed milk
¼ cup granulated sugar
2 tablespoons fresh lime zest
½ cup fresh squeezed lime juice (about 3-4
¾ teaspoon coconut extract flavoring section)
4 ounces sweetened shredded coconut for topping
Rum whipped cream
4 ounces whipping cream, cold
1 ½ tablespoons granulated sugar
2 teaspoons rum
Pour cold whipping cream in a small chilled bowl. Whip with the whisk attachment until thickened, then add confectioner's sugar. Whip until stiff peaks form; set aside and refrigerate.
Combine the softened cream cheese, condensed milk, lime zest and granulated sugar in a medium-sized bowl. Beat on low/medium speed until creamy; add the lime juice and coconut flavor, and beat on low until well blended.
With a spatula, fold the whipped cream into the mixture.
Pour into Graham cracker crust, and place into the freezer for at least 8 hours, or overnight.
When ready to serve, bring to room temperature about 20 minutes, then top with rum whipped cream and sweetened shredded coconut. Garnish with lime slices
Rum Whipped Cream
With whisk attachment, whip the cream until it appears to be thickening. Add the sugar and rum; Whip until stiff peaks form; Refrigerate until ready to use. Spread on pie and garnish with sliced limes.
Serves about 8
Recipe:Kosher, dairy, dessert