This twist on a tart summer favorite – key lime pie – not only gets frosty in the freezer, but uses Grape-Nuts for an extra crunchy crust.
- Yields:
- 10 serving(s)
- Total Time:
- 25 mins
Ingredients
- 25
chocolate wafer cookies (we used Nabisco’s Famous Wafers)
- 1/2 c.
unsweetened finely shredded coconut
- 1/2 c.
Grape-Nuts cereal
- 8 tbsp.
unsalted butter
- 1
8-oz pkg. cream cheese, at room temp
- 1
14-oz can sweetened condensed milk
- 1
5-oz can evaporated milk
- 2 tsp.
finely grated lime zest plus ½ cup fresh lime juice (from 3 to 4 limes), plus zest for serving
- 1 c.
heavy cream, cold
Thinly sliced limes, for serving
Directions
- Step 1In a food processor, pulse cookies and coconut to form fine crumbs. Add Grape-Nuts and butter and pulse until cereal is well chopped but not finely ground. Transfer to an 8-in. springform pan and press evenly on bottom and 1 inch up side. Refrigerate at least 20 minutes.
- Step 2Using an electric mixer, beat cream cheese in a large bowl on medium-low speed until smooth. Gradually add both milks until smooth. Stir in lime zest and juice, then transfer to prepared crust and freeze until set, at least 8 hours or up to 2 days.
- Step 3When ready to serve, using an electric mixer, beat cream until soft peaks form. Spoon into center of lime pie and top with lime zest and lime slices if desired.
COST PER SERVING: $1.13
PER SERVING: 510 calories, 35 g fat (22 g saturated fat), 8 g protein, 290 mg sodium, 44 g carbs, 2 g fiber
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