Ingredients

The following ingredients have 9 Servings
  • Crust:
  • 2 cups crushed vanilla wafer crumbs
  • 1 cup sweetened shredded coconut (divided)
  • 1/2 cup almond slices, plus 1 Tbsp (lightly toasted (Reserve 1 Tbsp for garnishing))
  • 1/3 cup granulated sugar
  • 1/2 cup butter (melted)
  • Filling:
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 packet dry whipped topping mix (i.e. Dream Whip (See Cook's note))
  • 1/2 cup key lime juice
  • 1 21 oz can key lime pie filling
  • zest of one small lime (plus additional for garnishing)
  • 1 8 oz container frozen whipped topping (thawed)
  • Toasted coconut for garnishing

Instruction

  • Preheat the oven to 350°F. In a small bowl, toss together, vanilla wafers crumbs, 3/4 cup coconut, 1/2 cup almonds, sugar with butter.Mix well.
  • Press firmly into the bottom and 1 inch up the sides of a 9-10 inch spring form pan that has been lightly sprayed with cooking spray. (Spread remaining 1/4 cup coconut and 1 Tbsp almonds on a small baking pan. Toast while crust bakes for 5 minutes, stirring as needed for even browning. Set aside to cool.)
  • Bake crust for 16-18 minutes or until golden brown. Cool completely before filling.
  • To make the filling: In a large mixing bowl using an electric mixer, whip together sweetened condensed milk, cream and dry whipped topping mix. After combined, add the lime juice. Whip on high for 3-4 minutes until thickened.
  • To the bowl add pie filling and lime zest. Continue to whip for another 4-6 minutes or until light and fluffy. Spread the filling evenly over the cooled crust.
  • Garnish the top as desired, using thawed whipped topping.
  • Chill thoroughly for at least 4-6 hours, preferably overnight.
  • Before serving, remove outer ring and garnish with toasted coconut, additional lime zest and reserved almonds then slice and serve.
  • Store chilled.