Whipped Key Lime Pie

• 5 ounces Shortbread Cookies

• 1 cup sweetened, shredded coconut *a little extra for topping

• 1 cup sliced almonds

• 2 tbsps granulated sugar (optional)

• 6 tbsps melted butter

• 2 cups heavy cream

• 1 14- ounce can sweetened condensed milk

• ½ cup fresh squeezed lime juice (4-5 limes)

• finely grated zest from 4 limes *1 tsp for topping

1. Preheat oven to 325˚F.

2. Combine cookies, almonds, coconut and sugar*optional in a food processor. Pulse until mixture is coarse. Add butter and pulse a few more times to combine. *This should resemble wet sand

3. Dump cookie mixture into an 11-inch tart pan with a removable bottom. Using your hands, pat mixture up sides of pan and on the bottom.

4. Place pan in oven *make sure to carry on the sides of the pan and not under and bake crust for 12-15 minutes or until golden brown. Set aside to cool completely.

5. Whip the cream until soft peaks. Using a spatula, fold in the condensed milk, lime juice and lime zest. Spread the filling into the pan evenly.

6. Sprinkle with reserved lime zest and shredded coconut. Refrigerate for at least 2 hours before serving.

Notes/Quick Tips:

- If you don't like coconut, You can leave that out and add more cookies or more nuts of your choice.

- You can use any kind of lime you like.