Ingredients

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a medium bowl, combine the graham cracker crumbs, shredded coconut, and melted butter until the mixture resembles wet sand.

3. 3

   Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a measuring cup.

4. 4

   Bake the crust for 10 minutes until lightly golden and fragrant, then set aside to cool slightly.

5. 5

   In a large bowl, whisk the egg yolks and lime zest together for 2 minutes until slightly thickened and pale.

6. 6

   Whisk in the sweetened condensed milk until fully combined.

7. 7

   Slowly pour in the Key lime juice and the grated ginger, whisking gently until the mixture is smooth.

8. 8

   Pour the filling into the pre-baked crust and smooth the top with a spatula.

9. 9

   Bake for 15 minutes, or until the filling is set but still slightly jiggly in the very center.

10. 10

    Remove from the oven and allow to cool completely on a wire rack, then refrigerate for at least 3 hours to set.

11. 11

    Before serving, whip the heavy cream and powdered sugar together until stiff peaks form, then spread or pipe over the chilled pie.