Key Lime Pie with Gingersnap Crust

Ingredients:

Prep time: 55 minutes
Bake time: 5 minutes
Yield: Makes one 9-inch pie

GINGERSNAP 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 Crisco® Butter Shortening, plus 1 tbsps, melted
or 1/2 stick Crisco® Butter Shortening Sticks

KEY LIME PIE
2 tsps. unflavored gelatin
1 cup Key Lime Juice
6 large eggs
2 1/4 cups sugar
2 tsps. lime zest
2/3 cup Crisco® Butter Shortening, melted
or 2/3 stick Crisco® Butter Shortening Sticks, melted

WHIPPED CREAM
1 cup heavy cream
2 tbsps. powdered sugar
Toasted coconut
Lime zest (optional)

Preparation Directions:

1. HEAT oven to 300°F.

2. COMBINE crust ingredients in a medium mixing bowl. Mix well. Press into bottom of a 9-inch spring form pan and 2 inches up the sides.

3. BAKE for 5 minutes. Cool.

4. PLACE gelatin and 1/4 cup lime juice in a bowl and let stand 5 minutes.

5. WHISK eggs and sugar in a medium bowl until smooth. Stir in gelatin mixture, remaining lime juice and lime zest. Pour mixture to a double boiler. Cook until thick.

6. REMOVE from heat. Stir in shortening. Pour into baked pie shell. Refrigerate 24 hours.

7. WHIP cream with powdered sugar until stiff. Top pie with whipped cream, toasted coconut and lime zest.