Margarita Key Lime Pie

Instructions

1. Preheat the oven to 350°F. In a medium bowl, stir together the coconut, cookie crumbs and melted butter. Press the crust into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool on a wire rack.
2. In a medium, heavy saucepan over medium heat, whisk together the eggs, lime juice, liqueur, sweetened condensed milk and tequila. Simmer and stir very often for 20 minutes or until the temperature reaches 165°F. Remove the pan from heat. Stir in the lime zest. Then let it cool completely.
3. In a large bowl, use an electric mixer to beat the whipping cream until soft peaks form. Fold the whipped cream into the filling mixture until well-combined. Spoon the filling into the crust. Freeze the pie for 2 hours or until firm. Let stand for 20 minutes before cutting. Garnish, if desired, with lime rind curls and sweetened whipped cream.