Key Lime Pie With Gingersnap Crust Recipe

Make Gingersnap Crust: Combine ingredients in a mixing bowl and mix well. Press crumbs into the bottom of a 9-inch springform pan and 2 inches high along the sides.

Bake in a 300F oven for 5 minutes. Cool.

For the Key Lime Pie: Place gelatin and 1/4 cup of Key lime juice in a bowl and let stand for 5 minutes.

Whisk eggs and sugar until smooth and pale in a medium bowl. Stir in gelatin and lime juice mixture, remaining lime juice and lime zest.

Cook until mixture is thick, using a double boiler. Remove from heat and immediately stir in shortening.

Pour into pie crust.

For the Whipped Cream: Whip cream until stiff. Thoroughly mix in sugar.

Cool pie overnight in refrigerator. Chill for 24 hours before cutting.

Top pie with whipped cream, toasted coconut and lime zest.