A no-bake pie featuring bananas, coconut and lime.
12 ounces cream cheese, room temperature
3 ripe bananas
7 ounces cream of coconut
1/2 cup lime juice (about 3 limes)
1 teaspoon vanilla extract
1 store-bought shortbread pie shell
1 cup heavy whipping cream
1 1/2 tablespoons sugar
Place cream cheese in a food processor and whip until fluffy. Add bananas, coconut, lime and vanilla and combine well. Pour into pie shell and chill in refrigerator several hours or overnight. Whip cream until stiff peaks form, adding sugar towards the end. Top pie with whipped cream. OR, if your pie didn't set up (like mine didn't), break crust into 1" pieces with spoon and put mixture of pie filling/crust into goblets. Top with whipped cream and call it Tropical Island Shortbread Pudding. Serves 4 - 6.