2 cups crushed vanilla wafers


2 tablespoons granulated sugar

5 tablespoons melted butter

8 ounces Philadelphia Cream Cheese, softened

2 whole large eggs

2 large egg yolks

1 (15-ounce) can Eagle Brand Sweetened Condensed milk

¾ cup Coco Lopez (cream of coconut)

¾ cup key lime juice

Whipped Cream Topping

1 cup heavy whipping cream

1 cup powdered sugar

Lime slices

White chocolate almond bark or white chocolate pieces for sea shells*

For the crust: 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.

For the filling: in a medium bowl, beat cream cheese until smooth. Add eggs and 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. For the whipped cream topping: in a cold bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edges.

For the white chocolate sea shells: melt white chocolate almond bark or white chocolate pieces in microwave. Pour into sea shell molds.* Chill until set.

*Kitchen Ade note: for the purposes of this recipes, Nordic Ware’s Platinum Sea Shell Tea Cakes Pan was used for making white chocolate sea shells. For information on the pan visit www.nordicware.com.


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