2 pkg (8 oz/250 g each) brick-style plain cream cheese, at room temperature
2 tbsp (30 mL) finely grated lime zest, divided
1/3 cup (75 mL) lime juice
1 tsp (5 mL) vanilla extract
1 cup (250 mL) Lantic or Rogers Icing Sugar
3/4 cup (175 mL) 35% whipping cream
3 tbsp (45 mL) toasted shredded coconut
Crust: Combine graham cracker crumbs with sugar. Stir in melted butter; combine until completely moistened. Firmly press crumb mixture into bottom and up side of 9-inch (23 cm) pie plate. Place in freezer for 15 minutes.
Filling: Meanwhile, in large bowl and using electric mixer, beat cream cheese until smooth; add in 1 tbsp (15 mL) lime zest, lime juice and vanilla until smooth. Set mixer to low, and add in icing sugar until blended.
In separate bowl, whip cream until stiff peaks form. Stir one-third of the whipped cream into cream cheese mixture until combined. Fold in remaining whipping cream. Pour into chilled pie crust.
Refrigerate for 4 hours or until set. Toss remaining lime zest with coconut. Sprinkle over pie before serving.
Tip: Pie can be made and refrigerated for up 1 day if desired
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