1 1/2 C. (375 mL) gingersnap cookies, finely ground
1 1/2 C. (375 mL) graham cracker crumbs
1/2 C. (125 mL) macadamia nuts, finely ground
1/2 C. (125 mL) Crisco® All-Vegetable Shortening
2 tsp. (10 mL) unflavoured gelatin
1 C. (250 mL) key lime juice
6 large eggs
2 1/4 C. (550 mL) sugar
2 tsp. (10 mL) lime zest
2/3 stick Crisco® All-Vegetable Shortening Sticks
1 C. (250 mL) heavy cream
2 Tbsp. (30 mL) icing sugar
lime zest (optional)
Heat oven to 300°F (150ºC).
Crust: Combine crust ingredients in a medium mixing bowl. Mix well. Press into bottom of a 9″ (23 cm) spring form pan and 2″ (5 cm) up the sides. Bake for 5 minutes. Cool.
Filling: Place gelatin and 1/4 C. (50 mL) lime juice in a bowl and let stand for 5 minutes. 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.
Remove from heat. Stir in shortening. Pour into baked pie shell. Refrigerate for 24 hours.
Whip cream with icing sugar until stiff. Top pie with whipped cream, toasted coconut and lime zest.