Rum-Coconut Key Lime Pie

• 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

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

coconut crust, vanilla cream, coconut, butter, pie, cream cheese, condensed milk, lime juice, rum, coconut

Taken from www.food.com/recipe/rum-coconut-key-lime-pie-161001 (may not work)