2In a small bowl, mix the crushed cookies and butter. Press the crust onto the bottom and up the side of a greased 9-inch deep-dish pie plate. Editor's Tip: You can crush the cookies in a food processor, or put them in a zip-top bag and roll over them with a rolling pin until they're reduced to crumbs.
3Make the filling
4In a large bowl, beat the cream until it begins to thicken. Add the confectioners' sugar and extract and continue beating until stiff peaks form. In another large bowl, beat the cream cheese, condensed milk and lime juice until blended. Gently fold in 2 cups of whipped cream and spoon the filling into the prepared crust. Editor's Tip: A stand mixer, an electric beater or a whisk all work here. It just depends on how much muscle you want to put into this pie. When folding the whipped cream into the mixture, be delicate so you don't knock out the air bubbles.
5Top and chill
6Top the filling with the remaining whipped cream and sprinkle the cream with toasted coconut. Refrigerate for at least four hours before serving. If desired, garnish with sliced Key limes.
