Sittin' on the Sandbar Key Lime Pie 2013 APC Crisco National Pie Championships

Sittin' on the Sandbar Key Lime Pie

2013 APC Crisco National Pie Championships Amateur Division, best of show and first place in citrus category



Crust

• 2 cups crushed vanilla wafers

• 2 tablespoons granulated sugar

• 5 tablespoons melted butter

Filling

• 8 ounces Philadelphia Cream Cheese, softened

• 2 whole eggs

• 2 egg yolks

• One 15-ounce can Eagle Brand Condensed milk

• 3/4 cup Coco Lopez (cream of coconut)

• 3/4 cup Key lime juice

Whipped Cream Layer

• 1 cup heavy whipping cream

• 1 cup powdered sugar

Garnish

• Lime slices

• White chocolate seashells

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 and egg yolks, one at a time, beating well after each addition. Add condensed milk and beat well. Add 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.

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

To make white chocolate seashells: Melt white chocolate almond bark or white chocolate pieces in microwave. Pour into seashell molds. Chill until set.

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