Coconut Lime Pie with Ginger Cookie Crust
- 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
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!