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

Crust:
1 1/2 cup gingersnap cookies, crushed (about 18 cookies)
3/4 cup sweetened, flaked coconut
4 tbsps butter, melted

Filling:
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

Happy Cooking!

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