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 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.
1 cup heaving whipping cream
1 cup powdered sugar
Beat whipping cream and powdered sugar until stiff peaks. Pipe onto cooled pie and serve immediately. 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.