Rum-Coconut-Key Lime Pie

Lime adds a tangy twist to this delicious pie made with coconut and rum – a yummy treat.

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Servings 10

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ingredients 7
Prep Time 20 min
Total Time 3 hr 50 min

Ingredients

Crust

1: cup coconut, toasted*

6: tablespoons margarine or butter, melted

12: creme-filled vanilla sandwich cookies, finely crushed (about 1 1/2 cups)

Filling

1: (14-oz.) can sweetened condensed milk (not evaporated)

1: (8-oz.) pkg. cream cheese, softened

1/2: cup Key lime juice or lime juice

1/2: teaspoon rum extract

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Directions

1 Reserve 1 tablespoon toasted coconut for topping. In 9-inch pie pan, combine remaining coconut, margarine and cookie crumbs; mix well. Press in bottom and up sides of pan. Refrigerate 30 minutes or until set.
2 In large bowl, combine sweetened condensed milk and cream cheese; beat until smooth and fluffy. Add lime juice and rum extract; mix well. Pour into crust-lined pan. Top with reserved coconut. Refrigerate at least 3 hours or until set. Store in refrigerator.