Margarita-Key Lime Pie With Gingersnap Crust - cooking recipe

Ingredients

Pie Filling
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
Pie Crust
3/4 cup flasked coconut, toasted
18 gingersnap cookies, crushed
3 tablespoons unsalted butter, melted
Garnish
lime rind, curls
sweetened whipped cream

Preparation

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.