Sittin’ on the Sandbar Key Lime Pie
2013 APC Crisco National Pie Championships Amateur Division
Best of Show and 1st Place Citrus
Amy Freeze, Avon Park, FL
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
1 c. heavy whipping cream
1 c. powdered sugar
Lime slices & white chocolate sea shells
For the crust: 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.
For the 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.
For the topping: In a cold bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edges.
For the garnish: 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.