Best Pie in America - contest winner!

Sittin' on a Sandbar Key Lime Pie 

Crust 

2 cups crushed vanilla wafers
2 tablespoons granulated sugar
5 tablespoons melted butter

Filling 8 ounces Philadelphia Cream Cheese, softened
2 whole eggs
2 egg yolks
1-15 ounce can Eagle Brand condensed milk
¾ cup Coco Lopez (Cream of Coconut)
¾ cup key lime juice

Whipped Cream Layer 1 cup heavy whipping cream
1 cup powdered sugar

Garnish Lime slices & white chocolate sea shells 

Directions: 1. In a bowl, combine vanilla wafer crumbs, sugar and melted butter. Press into a 9- inch deep dish pie plate. Bake at 350 degrees for 10 minutes. Allow to cool to the touch before filling.

2. In a medium bowl, beat cream cheese until smooth. Add eggs & egg yolks, one at a time, beating well after each addition. Add condensed milk and beat well. Add key lime juice and Coco Lopez and beat well. Pour into crust. Bake at 325 degrees for 30 minutes or until center is set to the touch. Allow to cool before refrigerating.

3. In a cold bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edges.

*To make white chocolate sea shells, melt white chocolate almond bark or white chocolate pieces in microwave. Pour into seashell molds. Chill until set.