Frozen Key Lime Pie made with fresh Key lime juice and a gingersnap crust.
Frozen Key Lime Pie
2015-03-11 21:19:51
Yield: 1 (10-inch) deep-dish pie
Ingredients
- 2 cups gingersnap cookie crumbs
- ½ cup sugar
- ½ cup butter, melted
- 1 cup cream of coconut
- ¼ cup Key lime zest
- ½ cup fresh Key lime juice
- 1 (8-ounce) package cream cheese, softened
- 1 cup firmly packed confectioners’ sugar
- 1 (8-ounce) container vanilla-flavored Greek yogurt
- 1 (8-ounce) container frozen nondairy whipped topping, thawed
- Garnish: lime zest
Instructions
- In a large bowl, combine gingersnap crumbs and sugar. Add melted butter,
- stirring to combine. Press mixture into the bottom and up the sides of a (10-inch) deep-dish pie plate; place in freezer.
- While crust chills, in a medium bowl, whisk together cream of coconut and lime zest and juice.
- In another large bowl, beat cream cheese at high speed with an electric mixer until creamy, approximately 3 minutes. Add confectioners' sugar and yogurt, beating until smooth. Add lime mixture to yogurt mixture, beating to combine. Add whipped topping, and beat until mixture is smooth. Spoon mixture into prepared crust. Freeze for 4 hours.
- Garnish with lime zest, if desired. Cover with plastic wrap, and store in freezer for up to 1 week.
Taste of the South https://tasteofthesouthmagazine.com/
Key Lime Pie is one of my favorite desserts. Thanks for sharing the recipe!
It’s a favorite of ours too, Lauren! Let us know how you like it.
How many average servings would one pie serve?
Hi Juli! This pie yields 8-10 servings, depending on how you slice it!
Even though it isn’t a traditional Key Lime Pie recipe, it still looks good.
This was fantastic on a hot summer day! I loved that it’s not too sweet. I did make a few changes for dietary needs/preferences. I used gluten free cookies for the crust: my crust stuck horribly and had to be chiseled out. I might try spraying the pie plate next time. My nephew hates any kind of cheese, including cream cheese, so I substituted 8oz heavy whipping cream which I stabilized using the food processor instead of a normal hand mixer. And I couldn’t find key limes, so used a mixture of lemon and lime juice instead. But in spite of having to make all these changes it was sooo delicious! Point being, it’s a flexible recipe. Will for sure make this again!
Sarah, thanks so much for the feedback! Sounds like even though you made some tweaks to the recipe it was still tasty, which is great to hear. Hope you love it just as much the next time you make it, and if you do, post a photo and tag us! @tasteofthesouthmagazine