| KEY LIME PIE WITH GINGERSNAP CRUST |
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Makes 1 pieGingersnap Crust 1 -1/2 cups gingersnap cookies, finely ground 1 -1/2 cups graham cracker crumbs 1/2 cup macadamia nuts, finely ground 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, melted Key Lime Pie 2 teaspoons unflavored gelatin 1 cup Key Lime juice, divided 6 eggs 2 -1/4 cups sugar 2 teaspoons lime zest 2/3 cup Butter Flavor Crisco or 2/3 Butter Flavor Crisco stick, melted Whipped cream 3 tablespoons plus 1 teaspoon coconut, toasted, for garnish 3 tablespoons plus 1 teaspoon lime zest Whipped Cream 1 cup heavy cream 2 tablespoons powdered sugar 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 300ºF oven for 5 minutes. Cool. 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 Butter Flavor Crisco. Pour into pre-baked pie shell. Whipped Cream Whip cream until stiff. Thoroughly mix in sugar. Cool overnight in refrigerator. Chill for 24 hours before cutting. Top pie with whipped cream, toasted coconut and lime zest. |
