Lime Cream Pie

Lime Cream Pie  with the most delicious crust you have ever eaten.  You might want to make the crust and eat it all by itself.  The Lorna Doons make the crust very delectable and buttery.  The nuts added that little crunch that is needed with this type of pie and the added coconut makes it very Tropical.
I left out any added sugar, as you have sugar from the cookies and sweetener from the condensed milk.
Use a springform pan to make this dessert.

Ingredients
5 ounce's Lorna Doon shortbread cookies
1 cup shredded sweat coconut
1 cup sliced toasted almonds
4-6 Tbsp butter melted
2 cups heavy cream
1 14 oz sweetened condensed milk
1/2 cup fresh squeezed lime juice
lime zest from 3 limes

Preheat oven 325 degrees

Use food processor to grind up the cookies, coconut and the almonds, to form a fine sand like consistency then add the melted butter and mix. Place the crumbs in the pan and pat down to form the crust, make sure the crumbs fill the entire bottom of pan and a little way up the sides.

Bake for 12-15 minutes. Set aside to cool completely as you don't want to pour a cream mixture into a hot/warm crust, it will melt and become runny.

Using a stand mixer if possible whip the heavy cream until soft to firm peaks form. Depends on if you want a tart or a pie. For the tart, which is a flatter top, you will whip to soft peaks, if you want a higher top you will whip until stiff peaks form.  Fold in the condensed milk,  the lime juice and zest.



Scrape all the creamed mixture into the cooked crust and refrigerate until firm.  Serve with a sprinkle of lime zest and slice of lime.






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