Absolutely the Best Key Lime Pie

I am not kidding - this is the best!  I have had enough people rave about this recipe to know it is a crowd pleaser.  I have made this with key limes and regular limes and I don't really notice a difference in the taste.  Floridians might disagree but, I really can't tell. 

Course: Dessert, lime, pie


2 cups vanilla wafers crumbs 

2 T. granulated sugar

5 T. melted butter

8 oz. cream cheese, softened

2 eggs

2 egg whites

14 oz. can sweetened condensed milk

3/4 cup Coco Lopez (cream of coconut)

3/4 cup key lime juice or juice 7-8 regular limes

Prepare pie crust:

In a bowl, combine vanilla wafer crumbs, sugar and melted butter. Press into pie pan and bake in oven @350° degrees for 10 minutes. Set aside to cool. 

Prepare pie filling: 

In a medium bowl, beat cream cheese until smooth. Add eggs one at a time, and then egg whites, beating well after each addition. Beat in sweetened condensed milk, Coco Lopez and lime juice, one ingredient at a time.  

Pour into cooled pre-baked pie crust. Return to oven and reduce heat to 325°. Bake for 30-40 minutes or until the center is set to the touch. It will still jiggle slightly. Allow to cool before refrigerating so the pie does not crack down the middle. 

For topping: 

1 cup heaving whipping cream

2 T. Powdered sugar

1 T. Instant vanilla pudding (to stabilize the cream)

Beat whipping cream, powdered sugar and vanilla pudding until stiff peaks. Pipe onto cooled pie. You can pipe on the whipped cream and refrigerate without the cream “wilting.” Refrigerate leftover pie IF you have leftovers.

Note: I often find Coco Lopez or coconut cream in the alcoholic beverage aisle at the grocery store with the mixers.  


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