Best Rum Coconut Key Lime Pie Recipes

RUM-COCONUT KEY LIME PIE

Rum-Coconut Key Lime Pie image

Make and share this Rum-Coconut Key Lime Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories Pie

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

12 -14 vanilla cream-filled sandwich style cookies, finely crushed (about 1 1/2 cups)
1 cup sweetened flaked coconut, toasted
6 tablespoons butter or 6 tablespoons margarine, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 teaspoon rum
1 tablespoon sweetened flaked coconut, toasted

Steps:

To make the crust: combine all the crust ingredients; firmly press on bottom and up sides of a 9-inch pie plate.
Cover and chill 30 minutes or several hours.
To make the pie: in a mixing bowl, beat cream cheese and sweetened condensed milk using an electric mixer on medium speed until smooth.
Add in lime juice and rum; stir to combine.
Pour filling into crust.
Sprinkle evenly with coconut.
Cover and chill at least 12 hours or until set.

Nutrition Facts : Calories 632.3, Fat 40.3, SaturatedFat 25, Cholesterol 94.6, Sodium 391.2, Carbohydrate 61, Fiber 1.1, Sugar 51.4, Protein 9.7

RUM-COCONUT-KEY LIME PIE

Rum-Coconut-Key Lime Pie image

Number Of Ingredients 9

Ingredients

CRUST
1 cup flaked coconut, toasted
6 tablespoons margarine or butter, melted
12 creme-filled vanilla cookies, finely crushed (about 1 1/2 cups)
FILLING
1 (14-ounce) can sweetened condensed milk (not evaporated)
1 (8-ounce) package cream cheese, softened
1/2 cup Key lime juice or lime juice
1/2 teaspoon rum extract

Steps:

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.TIP:* 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 Per Serving: Serving Size: 1/10 of Recipe * Calories: 380 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 12 g 60% * Cholesterol: 40 mg 13% * Sodium: 240 mg 10% * Total Carbohydrate: 35 g 12% * Dietary Fiber: 1 g 4% * Sugars: 25 g * Protein: 6 g * Vitamin A: 15% * Vitamin C: 4% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 2 Starch, 1/2 Fruit, 4 1/2 Fat or 2 1/2 Carbohydrate, 4 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

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