MARGARITA-KEY LIME PIE WITH GINGERSNAP CRUST

Margarita-Key Lime Pie With Gingersnap Crust image

Make and share this Margarita-Key Lime Pie With Gingersnap Crust recipe from Food.com.

Provided by Galley Wench

Categories Pie

Time 29m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 large eggs
1/2 cup fresh key lime juice
1/4 cup orange liqueur
1/4 cup tequila
2 (14 ounce) cans sweetened condensed milk
2 teaspoons grated lime rind
2 cups whipping cream
3/4 cup flasked coconut, toasted
18 gingersnap cookies, crushed
3 tablespoons unsalted butter, melted
lime rind, curls
sweetened whipped cream

Steps:

Prepare crust:.
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.
Prepare Filling:.
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.

Nutrition Facts : Calories 720.7, Fat 44.1, SaturatedFat 27.6, Cholesterol 232.4, Sodium 290.5, Carbohydrate 71.1, Fiber 1.7, Sugar 58.2, Protein 13.8