Key Lime Pie With Cream Cheese

Preheat oven and cookie sheet to 400 degrees. Remove crust from freezer and defrost for 10 minutes. Prick bottom and sides with a fork. Bake 8 to 10 minutes until brown. If the crust bubbles, prick with fork.

Combine cream cheese and sweetened condensed milk in a medium bowl with a hand mixer, beating on medium speed until lumps are gone. Fold in frozen non-dairy topping with a spatula. Add lime juice and mix with hand mixer on low until well blended. Immediately pour into the cooked pie shell. It will appear to have too much batter, but this is a deep pie so keep mounding the filling.

For best results, cover with wax paper and chill in the refrigerator at least 2 hours. If time permits, cool the pie overnight. Garnish with lime slices before serving. Yields 8 servings.