“A creamy, refreshing dessert that is quite easy to make but has to be started the day before you plan to serve it as it requires a long chilling time. The chilling time is included in the cooking time. From Canadian Living Magazine.”
READY IN:
9hrs 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the crust, combine the graham cracker crumbs, coconut, butter, sugar and salt in a large bowl and crumble together with your fingers.
  2. Press into a parchment paper-lined 9" springform pan.
  3. Bake at 350 degrees F until golden brown, 10 to 12 minutes.
  4. Let cool completely.
  5. In a large bowl, whisk together the lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla and pour over the cooked crust.
  6. Bake in a 350 degree F oven until set, 20 to 25 minutes.
  7. Let cool completely.
  8. Zest 1 of the limes to make 1 tablespoon of zest.
  9. Squeeze and strain both limes to make 1/3 cup juice.
  10. In a food processor, pulse the cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth.
  11. Pour over the baked layer.
  12. Refrigerate until set, about 8 hours.

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