48 Nilla Wafers
¼ cup Water
1 tbsp Vanilla
2 tbsp Margarine or Butter, melted
¼ cup Shredded Coconut
Deliciously Velvety Pie Insides:
3 Egg Yolks
1 300ml can of Low-Fat Condensed Milk
½ cup Light Sour Cream
½ cup Light Cool Whip
1 lb Key Limes, 8 zested, all juiced. (Reserve zest and juice of one/two limes for topping.)
1 tsp Vanilla
2 cups Light Cool Whip
Reserved Lime Juice and Zest
1 tsp Vanilla
1/4 cup Toasted Coconut
Grind up the nilla wafers until they are crumb consistency. Mix this with the other crust ingredients. Pack into your pie plate and bake for 8-10 minutes at 350.
Beat your egg yolks for a minute or so until velvety. Add in your sour cream, cool whip and condensed milk. Mix in your vanilla, lime juice and lime zest.
Bake pie for 13-15 minutes at 350. It is cooked when it no longer jiggles and a toothpick comes out clean.
Put on wire rack and cool completely. 2 hours-overnight.
Mix together your topping ingredients and spread on pie.
Toast coconut on medium heat and sprinkle onto pie. (You can also sprinkle with some lime zest).
-You can make this into a lemon pie as well. But make sure you dont use regular lemons, you will get a very bitter and sour pie. If you can get your hands on meyer lemons or sweet lemons you are good to go!
– Change out the nilla wafers for graham crackers, chocolate cookies, oreos, or a coconut cookie!or key limes you are good to go!
350, bake crust 8-10 min, pie 13-15 minutes.8-10 Servings