The perfect Easter dessert made with Goya Maria cookies, featuring a cookie crust, key lime filling, and a whipped cream topping. It's a refreshing and easy-to-make no-bake pie (after the crust is baked).
Preheat your oven to 350F. Start by adding your Goya Maria cookies to a food processor and mixing until your crackers are completely crushed. Add your melted butter in and pulse until a sand-like texture forms. Place your crust in the bottom of a lined 8x8 baking dish and into the oven for 10 minutes. While your crust is in the oven, begin to make your filling. Add your room temperature cream cheese to a large bowl with your sweetened condensed milk. Using a hand mixer, allow this to come together until it’s completely smooth. Add your key lime juice and lime zest and mix again. Add your filling to your cooked and cooled crust and place this in the refrigerator overnight. For the topping, whip the heavy whipping cream with maple syrup until light and fluffy. Top your pie with whipped cream and enjoy!
