"Cool and creamy, a great end to a spicy meal!
Comes from Southern Living magazine."
fresh key lime juice
2 (14 ounce) cans
sweetened condensed milk
grated lime rind
flasked coconut, toasted
gingersnap cookies, crushed
unsalted butter, melted
lime rind, curls
sweetened whipped cream
Stir together coconut, gingersnaps and butter.
Press into bottom and up sides of a 9 inch pie plate.
Bake at 350 degrees for 8 minutes.
Cool on wire rack.
In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours).
Beat whipping cream at high speed with an electric mixer until soft peaks form.
Fold into egg mixture.
Spoon into Gingersnap crust.
Freeze 2 hours or until firm.
Let stand 20 minutes before cutting.
Garnish if desired.
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Margarita-Key Lime Pie With Gingersnap Crust (cont.)