Key Lime Pie with Gingersnap Crust

Ingredients:

• 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.