Florida Key Lime Pie with Gingersnap Crust
· 1 ½ cups crumbled gingersnap cookies
· ¾ cup sweetened flaked coconut
· ¼ cup (1/2 stick) 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
Preheat oven to 350 degrees. Pulse the cookies in a food processor until finely ground. Add ¾ cup 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.
Combine the condensed milk, lime juice, lime zest and egg yolks in a bowl and beat well. Pour into the cooled crust. Bake for 7 to 10 minutes or until set. Let stand until cool. Top each slice with a dollop of whipped cream and sprinkle with toasted coconut. The pie also may be made using a graham cracker crust.