Italian Cream Pie

desserts

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Ingredients

1 (11.3-ounce) package pecan shortbread cookies, such as Pecan Sandies

6 tablespoons unsalted butter, melted

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container mascarpone cheese

⅔ cup sour cream

¼ cup plus 2 tablespoons cream of coconut, such as Coco-Lopez

¼ cup sugar

¼ cup sweetened flaked coconut, toasted, plus extra for optional topping

2 teaspoons vanilla extract

½ teaspoon lemon zest

Pecans for garnish, optional

Garnish: chopped pecans and toasted sweetened flaked coconut

Preheat oven to 350 degrees. In the bowl of a processor, pulse cookies into fine crumbs. In a medium bowl, stir together cookie crumbs and melted butter. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch removable-bottom tart pan.
Bake until light golden brown, approximately 12 minutes. Let cool completely on a wire rack.
In a medium bowl, beat cream cheese, mascarpone, sour cream, cream of coconut, and sugar at medium-high speed with an electric mixer until smooth. Add coconut, vanilla and zest, beating until combined. Spoon mixture into prepared crust.
Cover and refrigerate at least 3 hours and up to 3 days. Garnish with pecans and coconut before serving, if desired.

Recipe Courtesy Of

Taste of the South