Wk 39 – Key Lime Pie with Gingersnap Crust

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.