Key Lime Pie with Cream of Coconut

Make the crust first. Mix together the crumbs, sugar and butter and press into a 9 inch deep dish pie pan. Bake the crust at 375 for 8 minutes. Let cool completely.

Make the filling. In a large mixing bowl, beat the condensed milk and cream of coconut until smooth. Add the cream cheese and beat until smooth, then beat in the eggs and yolks. Add the lime juice and lime oil and beat until smooth. Pour into the pie shell and bake at 325 degrees F. for 30 minutes or until pie appears set.

Let cool at room temperature for about an hour, then transfer to the refrigerator and chill for about 5 hours or until completely cold. Whip the cream and powdered sugar until stiff peaks form, then beat in the vanilla. Pipe the whipped cream around the edges of the pie. Garnish with limes.

This pie can be served chilled or if you prefer, freeze it and cut while frozen.