Coconut Key Lime Cream Pie

Servings: 6-8

• 1          package (11 ounces) vanilla wafers
• 1/3       cup butter, melted
• 2          cups heavy whipping cream
• 1/4       cup confectioners’ sugar
• 1/2       cup Key lime juice, divided
• 1          package (8 ounces) cream cheese, softened
• 1          can (14 ounces) sweetened condensed milk
• 1          teaspoon coconut extract
• 1          cup shredded coconut
• 1/4       cup toasted shredded coconut
• lime zest
• maraschino cherries

1. In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.
2. In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.
3. In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.
4. Refrigerate 4 hours.
5. Before serving, garnish with toasted coconut, lime zest and maraschino cherries.