Key Lime Ice-Cream Pie

• 1 (8.8-oz.) package crisp, gourmet cookies (such as Lotus Biscoff)
• 1/3 cup butter, melted
• 1 (10-oz.) jar lemon curd
• 2 cups whipping cream
• 1/4 cup powdered sugar
• 1/8 teaspoon coconut extract
• Macadamia nuts, toasted coconut curls, Key lime slices

1. THE CRUST: Process cookies in a food processor until finely ground. Stir together crumbs and melted butter. Press on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set.
2. THE FILLING: Spread half of lemon curd on bottom of crust, and freeze 10 minutes. Spread half of Avocado-Key Lime Pie Ice Cream over lemon curd; freeze 15 minutes. Repeat layers with remaining lemon curd and ice cream, freezing as directed above after each layer.
3. THE TOPPING: Beat whipping cream, powdered sugar, and coconut extract at medium speed with an electric mixer until soft peaks form; spread over top of pie. Top with macadamia nuts, toasted coconut curls, and Key lime slices.

package crisp, butter, lemon curd, whipping cream, powdered sugar, coconut, nuts

Taken from www.myrecipes.com/recipe/key-lime-ice-cream-pie-0 (may not work)