Friday, November 29, 2013

Ruth's Coconut Crust Key Lie Pie

Prep Time: 45 min
Serving: Yields 2 pies (16 slices)

Ingredients:
16 oz cool whip
14 oz  Bordens sweetened condensed milk
½ + cup key lime juice
16 cream filled vanilla sandwhich cookies (finely crushed)
1 cup packed sweetened coconut toasted 
6 TBSP butter melted
Raspberries (optional)

For the Crust:
Toast coconut at 325degress 5-10 minutes (watch closely).  Finely crush cookies.  Combine cookies and coconut in a bowl.  Add Melted butter.  Mix until even coated.  Firmly press into both pie tins.  Let chill in refrigerator for 30 minutes while you make filling.

For the Filling:
Combine cool whip (almost all of it, just leave enough for a dollop on each slice of pie), sweetened condensed milk, and lime juice.  Stir with large spoon until velvety.  Fill each pie crust.  Let chill for several hours in fridge.

Serving:
Spoon a dollop of cool whip onto each slice and top with a raspberry.

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