Creamy Lime Pie

• 1 cup crushed gingersnap cookies
• 1/3 cup finely chopped pecans
• 2 tablespoons sugar
• 1/4 cup Land O Lakes Butter, melted
• 3 Land O Lakes Eggs (yolks only)
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup lime juice
• 2 teaspoons freshly grated lime zest
• 1 cup Land O Lakes Heavy Whipping Cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla
• Sweetened shaved or flaked coconut, toasted, if desired

1. Heat oven to 350F.
2. Combine cookie crumbs, pecans, sugar and butter in bowl; mix well.
3. Press onto bottom and up sides of 9-inch pie plate.
4. Beat egg yolks in bowl with whisk or fork.
5. Gradually whisk in sweetened condensed milk, lime juice and lime zest.
6. Pour filling into crust.
7. Bake 25-27 minutes or until center is set.
8. Cool on cooling rack 1 hour.
9. Refrigerate pie at least 3 hours before serving.
10. Beat chilled whipping cream, powdered sugar and vanilla in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
11. Spoon onto pie; swirl with back of spoon.
12. Garnish with toasted shaved coconut, if desired.
13. Store refrigerated.

cookies, pecans, sugar, butter, o lakes eggs, condensed milk, lime juice, lime zest, cream, powdered sugar, vanilla, coconut

Taken from www.landolakes.com/recipe/1416/creamy-lime-pie (may not work)