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2 cup(s) vanilla wafer crumbs

2 tablespoon(s) granulated sugar

5 tablespoon(s) butter, melted

8 ounce(s) cream cheese

Eggs

Egg yolks

15 ounce(s) sweetened condensed milk

¾ cup(s) Coco Lopez (cream of coconut)

¾ cup(s) key lime juice

1 cup(s) heavy whipping cream

1 cup(s) powdered sugar

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1. In a bowl, combine vanilla wafer crumbs, sugar, and melted margarine.

2. Press into a 9" deep pie plate.

3. Bake at 350 degrees for 10 minutes. Cool completely before filling.

4. In a medium bowl, beat cream cheese until smooth.

5. Add eggs one at a time, beating well after each addition.

6. Beat in sweetened condensed milk, Coco Lopez, and key lime juice, one ingredient at a time.

7. Pour into cooled crust.

8. Bake at 325 degrees for 30 minutes or until center is set to the touch, but still jiggles slightly. Allow to cool before refrigerating.

9. Before serving beat whipping cream and powdered sugar until stiff.

10. Pipe rosettes around edges.

11. Garnish with lime curls and white chocolate sea shells.

By: Amy Mills Freeze - won best in show at The National Pie Championship.

Blue Ribbon Recipe by

Amy Freeze

@amyfreeze

Avon Park, FL

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.

Blue Ribbon Recipe

We're just gonna say it... this may be the best key lime pie we have ever had. And we'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.

— The Test Kitchen @kitchencrew