Key Lime Pie with Gingersnap Crust
- 1 1/2 cups crumbled gingersnap cookies
- 1 cup sweetened flaked coconut
- 1/4 cup unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- ½ cup Key lime juice
- 1 teaspoon lime zest
- 4 egg yolks
- Whipped cream
- Toasted sweetened flaked coconut
How to make:
Preheat oven to 350 degrees.
Pulse the cookies in a food processor until finely ground. Add coconut and pulse to mix. Add the butter and pulse to mix. Press over the bottom and up the side of a 9-inch pie plate. Bake for 8 to 10 minutes or until golden brown. Cool on a wire rack. Maintain the oven temperature. For a nuttier flavor, toast the coconut.
In a large bowl combine and beat together the condensed milk, lime juice, lime zest and egg yolks. Pour into the cooled crust. Bake for 8 to 10 minutes or until set.
Let stand until cool.
Top each slice with whipped cream and toasted coconut flakes.