Ingredients

• 6 ounces gingersnap cookies, broken into pieces (about 2-1/2 cups)
• 2 tablespoons all-purpose flour
• 1/4 cup unsalted butter, chilled and cut into pieces
• 4 large egg yolks
• 14 ounces coconut milk
• 10 ounces sweetened condensed milk
• 2 tablespoons unflavoured gelatin
• 1/2 cup water
• 2/3 cup lime juice
• 4 large egg whites, at room temperature
• 1/4 cup granulated sugar

Instructions

1. For the crust, pulse the cookies and flour into crumbs in the bowl of a food processor.

2. Add the butter and process until clumpy and moist.

3. Press evenly into a 10" pie plate.

4. Bake 10 minutes in a preheated 350 degree F oven.

5. Cool completely.

6. For the filling, whisk the yolks in a medium pan until smooth.

7. Whisk in the coconut milk and condensed milk.

8. Bring to a simmer on medium heat, stirring constantly, 10 to 15 minutes.

9. Reduce the heat to low and simmer just until the foam disappears and the mixture is thick enough to coat the back of a spoon.

10. Remove from the heat.

11. Sprinkle the gelatin over the water in a microwave-safe measuring cup.

12. Let sit 5 minutes to soften.

13. Microwave on high power 30 seconds or until the gelatin has dissolved. Do not boil.

14. Stir.

15. Whisk the gelatin into the egg mixture, then whisk in the lime juice.

16. Pour the filling into the crumb crust and set aside.

17. For the meringue, whip the egg whites with an electric mixer on medium-high speed until soft peaks form.

18. Add the sugar a tablespoon at a time and continue beating until stiff but not dry.

19. Spread the meringue over the filling.

20. Heat 10 minutes in a preheated 350 degree F oven, until the meringue is lightly browned.

21. Cool, then refrigerate until firm.