Key Lime Pie with Gingersnap and Coconut Crust
Key Lime Pie is Mr. Meat Eater’s favorite pie. I do not like it at all. So, being the nice wife that I am, I made him one for his first day back at work. I did taste it and it’s very lime-y and the crust is a great contrast to the pie. It’s super easy to make.
I wanted to show the crust in the picture since everyone knows what a Key lime pie looks like.
The recipe came from a cookbook called More Recipes Worth Sharing.
Key Lime Pie with Gingersnap Crust
1 1/2 cup gingersnap cookies, crushed (about 18 cookies)
3/4 cup sweetened, flaked coconut
4 tbsps butter, melted
1 (15 oz) can sweetened condensed milk
1/2 cup Key lime juice (I used Nellie and Joe’s)
grated rind of 1 lime
4 egg yolks
For the crust: In a food processor, pulse the cookies until fine crumbs; add coconut and pulse; add melted butter and pulse. Press into a pie pan. Bake at 350º for 8-10 minutes. Cool before filling.
For the filling: Mix all the ingredients and fill cooled pie shell. Bake at 350º for 7-10 minutes.
Makes 8 servings
Entry filed under: Baking, Citrus, Cookbook Recipes, Desserts, Easy, Entertaining, Fruit, Kid Friendly, Make Ahead, Pies, Recipes, Summer. Tags: Baking, Condensed milk, Cooking, Crust (baking), dessert, Desserts, Easy, Entertaining, Fruit, Home, Keylime Pie, Kid Friendly, Lime juice, PostAweek2011, Recipes, Summer.