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Rum-Coconut-Key Lime Pie

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Rum-Coconut-Key Lime Pie
  • Prep Time 20 min
  • Total Time 3 hr 50 min
  • Servings 10
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Lime adds a tangy twist to this delicious pie made with coconut and rum – a yummy treat.

Ingredients

Crust

1
cup coconut, toasted*
6
tablespoons margarine or butter, melted
12
creme-filled vanilla sandwich cookies, finely crushed (about 1 1/2 cups)

Filling

1
(14-oz.) can sweetened condensed milk (not evaporated)
1
(8-oz.) pkg. cream cheese, softened
1/2
cup Key lime juice or lime juice
1/2
teaspoon rum extract

Directions

  • 1 Reserve 1 tablespoon toasted coconut for topping. In 9-inch pie pan, combine remaining coconut, margarine and cookie crumbs; mix well. Press in bottom and up sides of pan. Refrigerate 30 minutes or until set.
  • 2 In large bowl, combine sweetened condensed milk and cream cheese; beat until smooth and fluffy. Add lime juice and rum extract; mix well. Pour into crust-lined pan. Top with reserved coconut. Refrigerate at least 3 hours or until set. Store in refrigerator.
Tips  

*To toast coconut, spread on cookie sheet; bake at 350°F. for 6 to 8 minutes or until light golden brown, stirring occasionally.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
220
)
Daily Value
Total Fat
24g
37%
(
Saturated Fat
12g
60%
)
Cholesterol
40mg
13%
Sodium
240mg
10%
Total Carbohydrate
35g
12%
(
Dietary Fiber
1g
4%
,
Sugars
25g
)
Protein
6g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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