Since it’s National Key Lime Pie Day, here’s my version. However, this isn’t the traditional key lime pie.  No, this key lime pie has a hint of coconut and cream cheese to keep it more stable in the Florida heat & humidity.  Likewise, this key lime pie also sits on a crust of vanilla wafers than the more traditional graham cracker pie crust.

Even with all the variations, this key lime pie is pretty tasty, and it just so happened to win a National Championship in 2013.

2 c. crushed vanilla wafers

2 TBSP granulated sugar

5 TBSP. melted butter

8 oz Philadelphia Cream Cheese-softened

2 whole eggs

2 egg yolks

1-15 oz can Eagle Brand Condensed milk

¾ c. Coco Lopez (Cream of Coconut)

3/4 c. key lime juice (yes, it needs to be real key lime juice)

In a bowl, combine vanilla wafer crumbs, sugar and melted butter.  Press into a 9 inch deep dish pie plate.  Bake at 350 degrees for 10 minutes.  Allow to cool to the touch before filling.

In a medium bowl, beat cream cheese until smooth.  Add eggs & egg yolks, one at a time, beating well after each addition.  Add condensed milk and beat well.  Add key lime juice and Coco Lopez  and beat well.  Pour into crust.  Bake at 325 degrees for 30 minutes or until center is set to the touch.  Allow to cool before refrigerating.

Whipped Cream Layer

1 c. heavy whipping cream

1 c. powdered sugar

In a cold bowl, beat whipping cream and powdered sugar until stiff.  Pipe large rosettes around edges.

Garnish

Lime slices & white chocolate sea shells

To make white chocolate sea shells:

Melt white chocolate almond bark or white chocolate pieces in microwave.  Pour into sea shell molds.  Chill until set.