Sittin on a Sandbar Key Lime Pie

Amy Freeze

By
@amyfreeze

Although this has been around the internet and Pinterest, I am the originator. This is MY recipe. I wrote and won the National Pie Championship with it.

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I'm just gonna say it... this may be the best key lime pie I have ever had. And I've eaten a lot of key lime pie in my life. The vanilla wafer crust is a great base for the tangy, sweet and creamy filling. Cream of coconut adds a subtle flavor and makes it a bit different than other key lime pie fillings. The sweetened whipped cream is perfect on top! After one bite, you're going to find reasons why you need to make this pie.

Note: We made our own white chocolate shells with candy melts and molds we found at a local craft store.

Ingredients

2 c
vanilla wafer crumbs
2 Tbsp
granulated sugar
5 Tbsp
butter, melted
8 oz
cream cheese
2
eggs
2
egg yolks
15 oz
sweetened condensed milk
3/4 c
Coco Lopez (cream of coconut)
3/4 c
key lime juice
1 c
heavy whipping cream
1 c
powdered sugar

Step-By-Step

1In a bowl, combine vanilla wafer crumbs, sugar, and melted margarine.
2Press into a 9" deep pie plate.
3Bake at 350 degrees for 10 minutes. Cool completely before filling.
4In a medium bowl, beat cream cheese until smooth.
5Add eggs one at a time, beating well after each addition.
6Beat in sweetened condensed milk, Coco Lopez, and key lime juice, one ingredient at a time.
7Pour into cooled crust.
8Bake at 325 degrees for 30 minutes or until center is set to the touch, but still jiggles slightly. Allow to cool before refrigerating.
9Before serving beat whipping cream and powdered sugar until stiff.
10Pipe rosettes around edges.
11Garnish with lime curls and white chocolate sea shells.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Caribbean
Collection: Summer Desserts!