Nana Michelle Aloha Recipes Oh So Simple Key lime Crème Pie

Last night for our weekly dinner with our friends Swannie and Greg I made a Key lime Crème Pie lol and the photo I took of the Key lime Crème Pie didn’t turn out last night because of the lighting lol so I got this photo of Greg which is even better!  He did save some of the pie for the rest of us.

 

 Nana Michelle Aloha Recipes Oh So Simple Key lime Crème Pie

 

 Ingredients:

 1 (22 oz.) can of Duncan Hines Wilderness Original Key lime Crème (Alternative way to make the filling is at the end of the recipe)

 1 Shortbread previously made 9 inch Pie Crust (or a store bought one)

 1 container of Dairy Whipped Cream (Cool Whip for those who don’t know anything except the name brand one)

 1 cup of Mounds Sweet Shredded Coconut

 

 Directions:

 1) Take your pie crust and spoon your Key lime Crème in the middle.

 

 2) Once you have all the Crème in the middle start spreading it evenly out from the middle to the outer edges of your pie crust.

 

 3) Once your Crème is covering the entire pie crust (I know you will think I am weird the way I do this lol but I have fun doing it and I get to play a little with my food while I am making it much to the amusement of the wildchild boys!) take a plastic storage bag and spoon all of your Dairy Whipped Cream into it. Take the scissors and cut off a corner so you can use the storage bag to pipe your whipped dairy cream onto your Key lime Crème.

 

 4) Squeeze gently working from the outer part of your pie in a circle and continue until you are done and the middle of your pie has a little mound of the whipped dairy cream lol kind of like an ice cream cone. I like doing it swirly style because it looks pretty lol.

 

 5) Place your pie in the fridge so it can set.

 

 6) Place your sweet shredded coconut on a tray and put it in the oven on 350 degrees (F). The key to not burning but only toasting your coconut is to check on it every five minutes and stir it around on the tray so all the sides of the coconut get toasted. This should take no longer than about 10 minutes maybe 12 at the most.

 

 7) Remove the toasted coconut from the oven and allow it to cool.

 

 8) Once your toasted coconut is cooled to room temperature sprinkle it evenly over the top of your Key lime Crème Pie.

 

 9) Place the Key lime Crème Pie back in the fridge until you are ready to serve it.

This is how beautiful this pie looks when finished and it doesn’t help if you have a lanai and some palm trees to get the perfect photo in the light of day.

Key lime Creme Pie close up

 

 

 Don’t remember where I got this recipe to be honest but it was a long time ago and it was stuck in the cobwebs of my brain to be brought out and shared with family and friends. Originally I used regular Key lime Pie Pudding Mix I blended in some of the whipped Dairy Cream in to make it fluffier and lighter for the pie filling. This was so much easier and not as many steps.

 We hope you enjoy lol because as you can tell we sure did!

 

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