Coconut Lime Pie with Ginger Cookie Crust

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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.

Meanwhile, whisk together can of sweetened condensed milk, 3/4 cup of the cream of coconut, 2 egg yolks, and salt.

Then whisk in lime zest and juice. Pour into the pie crust.

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.

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!

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

Print Recipe

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

Notes

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.
Meanwhile, whisk together can of sweetened condensed milk, 3/4 cup of the cream of coconut, 2 egg yolks, and salt. Then whisk in lime zest and juice. Pour into the pie crust. 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.
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 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!
 
Assemble pie: top the refrigerated pie filling with the coconut whipped cream. Top with the toasted coconut!