With the perfect blend of sweet and tart, this incredibly simple yet showy make-ahead dessert is full of bright flavors. A crisp pecan shortbread cookie crust is filled to the brim with a smooth, creamy citrus filling, topped with a generous helping of fresh whipped cream, and garnished with freshly sliced and zested key limes making for a luscious and irresistible treat with a symphony of flavors and textures. This light and fluffy, cool and refreshing pie is the perfect dessert for spring or summer entertaining.
Ingredients
Pecan Shortbread Cookie Crust
1 package (11.3 ounces) pecan shortbread cookies
5 Tbsp unsalted butter, melted
Key Lime Filling & Whipped Cream Topping
4 cups heavy whipping cream
¾ cup confectioners' sugar
1½ tsp pure vanilla extract
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
½ cup sour cream
½ cup key lime juice
1 tsp finely grated key lime zest
¼ tsp salt
Directions
Pecan Shortbread Cookie Crust
Preheat oven to 350°F.
Place cookies in a food processor and process into crumbs.
In a small bowl, combine the cookie crumbs and melted butter until the crumbs are evenly moistened. Press onto the bottom and up the sides of a greased 9.5 or 10-in. deep dish pie plate. (If you do not have a deep dish pie plate, there will be leftover filling and topping. You could make a double batch of the crust and make two standard-sized pies with a single batch of the filling.)
Bake for 16-20 minutes, or until light golden brown. Allow the crust to cool completely before filling.
Key Lime Filling & Whipped Cream Topping
In a large bowl, use an electric handheld mixer to beat the heavy cream until it begins to thicken. Add the confectioners' sugar and extract, and continue beating until stiff peaks form.
In a separate large bowl, use an electric handheld mixer to beat the cream cheese, condensed milk, sour cream, lime juice, lime zest, and salt until combined and smooth, ensuring there are no lumps.
Use a rubber spatula to gently fold in 2 cups of the whipped cream. Spoon the lime mixture into the prepared crust.
Top the lime layer with the remaining whipped cream. Refrigerate the pie until ready to serve, at least 4 hours. If desired, garnish with sliced limes and lime zest.
Note: If you end up with leftover filling, serve it as a dip with graham crackers!