Crust:
1/2 c. Graham Cracker Crumbs
1/2 c. Gingersnap Crumbs
1 c. Coconut
2 Tbsp. Flour
1/4 c. Butter, melted

Combine all ingredients and press into bottom and up the sides of a 9″ pie plate.
Bake 5 minutes at 350°F.
Let cool completely before filling.
Put crust into freezer to chill while preparing filling.

Filling:
1-14 oz. Can Sweetened Condensed Milk
1-8 oz. Pkg. Cream Cheese, softened
1/2 c. Key Lime Juice, freshly squeezed
1 c. Sour Cream

Blend cream cheese and condensed milk until thoroughly combined.
Stir in lime juice and sour cream.
Pour into chilled crust and refrigerate 4 hours or overnight.
Just before serving spread whipped cream over top of pie.
Sprinkle with grated lime peel.

Topping:
1 c. Whipping Cream
1/3 c. Powdered Sugar
1/2 tsp. Vanilla
Grated peel from limes for garnish

In a chilled bowl beat the whipping cream and powdered sugar until stiff.
Stir in vanilla.