Start to finish: 4 hours 30 minutes
Makes: One pie
1 package coconut macaroon cookies (or cookie, without filling, of your choice)
6 tablespoons unsalted butter, melted
½ teaspoon salt
Place cookies into the bowl of a food processor. Grind cookies into a fine meal.
If you don’t have a food processor, place cookies in a gallon-sized zip-top bag and seal shut. Using a rolling pin or heavy pan, crush the cookies into a fine meal.
Measure out 1½ cups of crumbs and place them in a medium-sized bowl, then mix in butter and salt.
Press crust mixture into a pie, tart or springform pan. Using a flat-bottomed measuring cup, press crust evenly into place and up against the sides of the pan.
2 packages cheesecake pudding mix
3 cups whole milk
1 cup fresh lime juice
1 tablespoon lime zest
8-ounce block cream cheese, softened
In a large bowl, whisk together pudding mix and milk until smooth.
Add in lime juice, zest and cream cheese. Using a handheld mixer, beat until cream cheese is combined and mixture is slightly fluffy.
Tart assembly instructions
Heat oven to 400 F.
Prepare coconut cookie crust and press into a pie or tart pan. Bake 10 minutes, then set aside to cool.
Prepare key lime filling and pour into cooled crust. Refrigerate at least 4 hours.
Slice and serve.