Rum-Coconut Key Lime Pie - cooking recipe

Ingredients

Coconut Crust
12 -14 vanilla cream-filled sandwich style cookies, finely crushed (about 1 1/2 cups)
1 cup sweetened flaked coconut, toasted
6 tablespoons butter or 6 tablespoons margarine, melted
Pie
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 teaspoon rum
1 tablespoon sweetened flaked coconut, toasted

Preparation

To make the crust: combine all the crust ingredients; firmly press on bottom and up sides of a 9-inch pie plate.
Cover and chill 30 minutes or several hours.
To make the pie: in a mixing bowl, beat cream cheese and sweetened condensed milk using an electric mixer on medium speed until smooth.
Add in lime juice and rum; stir to combine.
Pour filling into crust.
Sprinkle evenly with coconut.
Cover and chill at least 12 hours or until set.