Key Lime Chiffon Pie

Frost bite outside calls for a bright bite … inside.
Frost bite outside calls for a bright bite inside.



You’ll have it with the citrus punch in a Key Lime Chiffon Pie with a Coconut-Cookie crust.

Crust
1 1/2 cups flaked coconut

1 package of Biscoff Cookies

1/2 cup melted butter

4 Tbsp flour

Pre-heat oven to 350 degrees.

Crush cookies (either by hand or in food processor). Process Coconut (or chop by hand) until broken up a

bit. Mix cookie crumbs, coconut, flour and melted butter in a bowl and press into a 9″ deep dish removable

tart pan, or whichever pan you want. I like to remove it so I can see the pretty crust. Press well into dish.

Bake for 10 minutes. Remove from oven and refrigerate for at least an hour or until cool to the touch.
Filling
8 oz. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1/2 cup fresh squeezed Lime Juice (about 12 key limes…just buy the 1 lb bag which should give you 12-16 key limes)

1 cup sour cream

1 cup whipping cream ( not whipped)

Beat both cups of whipping cream until stiff. Place in a separate bowl.

Beat cream cheese and condensed milk well. Add juice and mix. Add sour cream and mix. Remove from

mixer and fold in half of the whipped cream. Pour into chilled crust. cover with plastic wrap and refrigerate

for 2-3 hours or until set.
Topping
1 cup whipped cream (not whipped)

2 Tbsp Sugar

Candied Lime Peel

When ready to serve, remove plastic wrap. You can smooth over top with butter knife if necessary. Mix

sugar to remaining whipped cream and then spoon into a piping bag and pipe decoratively around edge of

pie. Place candied Lime peel in center of pie. Slice & serve!