Shelly's Recipe

Rum-Coconut Key Lime Pie

Category: Pies - Cream and Custard

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice
1 teaspoon rum (optional)
Coconut Crust, see below
1 tablespoon sweetened flaked coconut, toasted, Garnish

Beat cream cheese and milk with an electric mixer at medium speed until smooth. Add lime juice and, if desired, rum, stirring to combine. Pour filling into Coconut Crust. Sprinkle evenly with coconut. Cover and chill at least 12 hours

Crust:
12 to 14 cream-filled vanilla sandwich cookies, finely crushed (about 1 1/2 cups)
1 cup sweetened flaked coconut, toasted
6 tablespoons butter or margarine, melted

Combine all ingredients. Firmly press on bottom and up sides of a 9-inch pie plate. Cover and chill 30 minutes.