Cool, refreshing and full of tropical flavors, this coconut lime icebox pie doesn’t require any baking. The perfect dessert for a hot summer day!
Coconut Lime Icebox Ingredients:
Icebox Pie Ingredients:
- 1 cup cold whipping cream
- 1 tablespoon powdered sugar
- 8 ounces cream cheese, softened at room temperature
- 1 (14 fl oz) can sweetened condensed milk
- ¼ cup granulated sugar
- 2 tablespoons lime zest
- ¾ cup fresh squeezed lime juice (about 5 limes)
- ¾ teaspoon coconut flavor
- ⅓ cup sweetened, shredded coconut, for garnish
- 8 semi-circle lime slices, for garnish
Graham Cracker Crust Ingredients:
- 1 ½ cups fine graham cracker crumbs (about 10 cracker sheets)
- 3 tablespoons sugar
- Pinch cinnamon
- 6 tablespoons melted butter
Spiced Rum Whipped Cream Ingredients:
- ½ cup whipping cream, cold
- 1 ½ tablespoons powdered sugar
- 1 ½ teaspoons dark, spiced rum
Coconut Lime Icebox Instructions:
- If making the graham cracker crust from scratch, begin by gathering and prepping all of the crust ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the crust, preheat the oven to 350°, and have a 9 inch or 9 ½ inch pie dish handy.
- In a medium bowl, combine all of the ingredients, and using a fork or your hands, mix together until well moistened. Turn the crumbs out into the pie dish, pressing the crumbs evenly on the bottom and about half-way up the sides, as well.
- Bake for 10 minutes, then allow to cool completely before filling.
- Next, gather and prep all of your icebox pie ingredients according to the ingredient list above to have ready and organized for use.
- To prepare your filling, add the cold whipping cream to a bowl, and using the whisk attachment on a hand mixer, whip the cream until it begins to thicken. Then, add in the tablespoon of powdered sugar, and continue to whip for another moment or two until stiff peaks form.
- Set aside in the fridge for a moment, to keep cold.
- Add the softened cream cheese to a medium-size bowl along with the condensed milk, the sugar and the lime zest, and using a hand mixer, beat the mixture on low/medium speed until nice and creamy. Add in the lime juice and the coconut flavor, and once again beat those in until well blended.
- Next, gently fold the whipped cream into the cream cheese/lime filling, making sure that it’s well incorporated.
- Pour the coconut lime filling mixture into your prepared graham cracker crust, and place into the freezer for at least 6 to 8 hours, or even overnight.
- Next, gather and prep all of your spiced rum whipped cream ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the spiced rum whipped cream, add the the cold whipping cream to a bowl, and using a hand mixer with a whisk attachment, whip the cream until thickened. Add in the powdered sugar and the rum, and continue whipping until stiff peaks form. Keep in fridge until ready to use.
- Once the icebox pie is frozen and you’re ready to serve it, remove from freezer and allow the pie to sit at room temp for about 10 to 15 minutes, or until just softened enough to slice.
- Top the icebox pie with the spiced rum whipped cream, and garnish with the shredded coconut and lime circles. Slice the pie and serve frozen. (Store any leftover pie in the freezer, and when you’re ready to enjoy, just allow it to stand at room temp for about 10 to 15 minutes before slicing and enjoying.)