This recipe goes with Margarita-Key Lime Pie with Gingersnap Crust
Yield: Makes 1 (9-inch) crust
- 3/4 cup flaked coconut, toasted
- 18 gingersnap cookies, crumbled
- 3 tablespoons unsalted butter, melted
- Stir together all ingredients. Press into bottom and up sides of a 9-inch pieplate.
- Bake at 350° for 8 minutes. Cool on a wire rack.
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