Ruth's Coconut Crust Key Lie Pie

Prep Time: 45 min

Serving: Yields 2 pies (16 slices)

Ingredients:

16 oz cool whip

14 oz  Bordens sweetened condensed milk

½ + cup key lime juice

16 cream filled vanilla sandwhich cookies (finely crushed)

1 cup packed sweetened coconut toasted 

6 TBSP butter melted

Raspberries (optional)

For the Crust:

Toast coconut at 325degress 5-10 minutes (watch closely).  Finely crush cookies.  Combine cookies and coconut in a bowl.  Add Melted butter.  Mix until even coated.  Firmly press into both pie tins.  Let chill in refrigerator for 30 minutes while you make filling.

For the Filling:

Combine cool whip (almost all of it, just leave enough for a dollop on each slice of pie), sweetened condensed milk, and lime juice.  Stir with large spoon until velvety.  Fill each pie crust.  Let chill for several hours in fridge.

Serving:

Spoon a dollop of cool whip onto each slice and top with a raspberry.