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
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Sweetened shaved or flaked coconut, toasted, if desired
Heat oven to 350°F.
Combine cookie crumbs, pecans, sugar and butter in bowl; mix well. Press onto bottom and up sides of 9-inch pie plate.
Beat egg yolks in bowl with whisk or fork. Gradually whisk in sweetened condensed milk, lime juice and lime zest. Pour filling into crust. Bake 25-27 minutes or until center is set. Cool on cooling rack 1 hour. Refrigerate pie at least 3 hours before serving.
Beat chilled whipping cream, powdered sugar and vanilla in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Spoon onto pie; swirl with back of spoon. Garnish with toasted shaved coconut, if desired. Store refrigerated.
To toast coconut, heat oven to 350°F. Place coconut in shallow ungreased baking pan. Bake, stirring once, 7-10 minutes or until golden brown.