Cream Cheese Coconut Key Lime Pie

• Produce

  • 1 tsp Key lime, zest

• Canned Goods

  • 1 5 oz can Evaporated milk
  • 3/4 cup Minute maid limeade concentrate

• Baking & Spices

  • 1/3 cup Sugar

• Snacks

  • 2 1/2 cup Graham cracker crumbs

• Dairy

  • 1/2 cup Butter
  • 2 8 oz packages Cream cheese

• Desserts

  • 1 3.5 oz box Royal coconut key lime instant pudding

Found on greatgrubdelicioustreats.com

Description

Ingredients

• 2½ cup graham cracker crumbs
• ⅓ cup sugar
• ½ cup butter, melted
• Or you can use 1 graham cracker crust, 9 inch
• 1 3.5 oz box Royal® Coconut Key Lime instant pudding
• 1 5 oz can evaporated milk
• 2 8 oz packages cream cheese
• ¾ cup Minute Maid® Limeade concentrate
• 1 tsp key lime zest

Directions

• Preheat over to 350°
• In a medium mixing bowl, combined all ingredients and whisk together until well combined.
• Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
• Bake for 10-12 minutes. Remove from oven and let cool.
• In a small mixing bowl, combined evaporated milk and pudding mix.
• Beat on low speed for 2 minutes (mixture will be thick).
• In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
• Gradually beat in limeade concentrate.
• Gradually beat in pudding mixture.
• Mix key lime zest until well combined.
• Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
• Cover and refrigerate for at least 4 hours.
• Garnish with key limes, optional
• *The colder the better