2 cups finely ground gingersnap crumbs
½ cup sugar
½ cup butter, melted
In a large bowl, stir together gingersnap crumbs, sugar, and melted butter until moistened. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 10-inch deep-dish pie plate. Place in freezer while preparing filling.
1 cup cream of coconut
¼ cup lime zest
½ cup fresh Key lime juice
1 (8-ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (8-ounce) container vanilla-flavored Greek yogurt
1 (8-ounce) container frozen nondairy whipped topping, thawed
Garnish: lime zest
In a medium bowl, whisk together cream of coconut and lime zest and juice.
In a large bowl, beat cream cheese at high speed with an electric mixer until smooth, approximately 3 minutes. Add confectioners’ sugar and yogurt, beating until smooth. Add coconut mixture, beating to combine. Add whipped topping, beating until smooth.
Spoon mixture into prepared crust, smoothing top with an offset spatula. Freeze 4 hours or up to one week. Garnish with lime zest, if desired.