Creamy Lime Pie
This will become a favorite of any citrus cream pie lover. The spicy gingersnap crust and lime filling are topped with whipped cream and coconut.
15 min.prep time
1 cup crushed gingersnap cookies
1/3 cup finely chopped pecans
2 tablespoons sugar
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice
2 teaspoons freshly grated lime zest
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Sweetened shaved coconut, toasted, if desired*
Heat oven to 350°F. Combine cookie crumbs, pecans, sugar and butter in medium bowl; mix well. Press onto bottom and up sides of 9-inch pie plate.
Beat egg yolks in medium bowl with wire whisk or fork. Gradually whisk in sweetened condensed milk, lime juice and lime zest. Pour filling into crust. Bake for 25 to 27 minutes or until center is set. Cool on wire rack 1 hour. Refrigerate pie for at least 3 hours before serving.
At serving time, beat whipping cream, powdered sugar and vanilla in medium bowl until stiff peaks form. Spoon onto pie and swirl with back of spoon. Garnish with toasted shaved coconut, if desired. Store refrigerated.
*Substitute sweetened flaked coconut, toasted.
To toast coconut, heat oven to 350°F. Place coconut in shallow ungreased baking pan. Bake, stirring once, for 7 to 10 minutes or until lightly toasted.