2cupsNilla wafers (or other vanilla flavored wafer cookies)
3/4cuplight brown sugar*
1/2cupmelted unsalted butter
1 1/3cupstoasted sweetened flake coconut (reserve 1/3 cup for topping)
Lime zest, to taste (for topping)
Preheat the oven to 350 degrees. 2. Spread the coconut out evenly on a cookie sheet lined with parchment paper. Toast the coconut int the oven for 8-10 minutes (checking frequently to prevent burning) until golden brown. If some spots seem to be browning quicker than others, move the coconut around with a fork to ensure even browning. Allow to cool 10 minutes before adding to crust mixture. 3. Add toasted coconut, Nilla wafers, chopped almonds and light brown sugar sugar to a processor and pulse until mixture is pulverized into fine crumbs. 4. Add the mixture to a medium bowl, and stir melted butter into the crumbs with a fork until all are moistened. 5. Transfer crust mixture to a greased 9” springform pan and press into the bottom in an even layer. Press crust out and up the sides, about 1” up all the way around. Once crust is well pressed into the pan, place in the refrigerator while you work on the filling. 6. In a medium or large mixing bowl, whip the softened cream cheese with a hand mixer 1-2 minutes until light, whipped and creamy. 7. Add the sugar, salt, lime zest, lime juice, sweetened condensed milk and vanilla and beat for 30 seconds until well combined. 8. Immediately transfer to chilled pie shell and smooth out the top with and offset spatula or silicone spatula. 9. Top with reserved toasted coconut and more lime zest (to taste). 10. Chill in the refrigerator overnight to set. Serve cold. Keeps up to 1 week covered in the refrigerator.