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I made this pie for my husband’s birthday at it turned out so good! The crust may have been my favorite part, and I don’t even like crust usually! This will now be my go-to crust for ANY pie!!! It was so amazingly good, I can’t stop thinking about eating more of it while I am writing this…
If you don’t want as strong of a lime flavor, reduce the amount of zest in the recipe – as it can pack a punch! I also made A LOT of whipped cream, so if you want a more even whipped cream to filling ratio, reduce the cream in half.
Ingredients:
- 14oz can sweetened condensed milk
- 1 can cream of coconut (divided)
- 2 egg yolks
- 1/4 tsp salt
- zest of 1-2 limes
- Juice of 2 limes (about 1/2 cup)
- 1 bag of ginger snap cookies
- 4 tbsp melted butter
- 2 cups of whipping cream (or 1 cup for less whipped cream)
- 1 heaping tbsp powdered sugar
- Toasted Coconut to taste for the top of the pie
Directions:
Heat oven to 350
Crush or use a food processor to turn ginger snap cookies into crumbs (I didn’t measure how many cookies I used, just used most of a bag). Pour in melted butter and combine. Press the buttered crumbs into the bottom and sides of a pie pan and bake 7-10 minutes until a uniform crust forms.
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Meanwhile, whisk together can of sweetened condensed milk, 3/4 cup of the cream of coconut, 2 egg yolks, and salt.
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Then whisk in lime zest and juice. Pour into the pie crust.
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Bake 15-18 minutes until edges start to bubble and filling is only slightly jiggly in the center. Cool completely and then refrigerate for at least 3 hours or overnight.
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When ready to serve, place the rest of the can of cream of coconut, whipping cream (2 cups for lots of whipped cream, 1 cup for a more even ratio), and 1 tbsp of powdered sugar into a bowl and whip until stiff peaks form (best done with a mixer). Meanwhile, toast some coconut in the oven or stovetop. This can easily burn, so watch carefully! It does not take long to toast!
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Then place the coconut whipped cream on top of the chilled pie filling. Top with Toasted Coconut! Enjoy!
Coconut Lime Pie with Ginger Cookie Crust
Ingredients
- 1 14oz can sweetened condensed milk
- 1 can cream of coconut divided
- 2 egg yolks
- 1/4 tsp salt
- 2 limes zest and juice
- 1 bag ginger snap cookies
- 4 tbsp butter
- 1-2 cups whipping cream
- 1 tbsp powdered sugar