Crushed coconut cookies are the key to making a crust worthy of this crowd-pleasing Key Lime Cheesecake Pie.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups finely crushed coconut cookies (about 35 cookies)
1/4 cup butter, melted
3 Tbsp. sugar
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 can (300 mL) sweetened condensed milk
1/2 tsp. zest and 1/3 cup juice from 3 limes
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How do I make it ?
Heat oven to 350°F.
Combine 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.
Kraft Kitchen Tips!
Stir a few drops food colouring into cream cheese batter before pouring into crust and refrigerating as directed.
This easy-to-make, yet oh-so-delicious, pie can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value
Fat 27 g
Saturated fat 15 g
Cholesterol 85 mg
Sodium 330 mg
Carbohydrate 43 g
Fibre 0 g
Sugars 29 g
Protein 11 g
10 servings, 1 piece (123 g) each
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.