• Preheat oven to 350ºF (176ºC).

For Crust:

• Make ginger snap crumbs in food processor or place cookies in plastic bag and crush until they turn into crumbs.
• Put butter in a mixing bowl and mix in crumbs, sugar, and salt until combined.
• Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust bringing all the way up to the edges of the dish as well.
• Bake for 10 minutes or until lightly browned.
• Allow to cool.

For Pie Filling:

• Whisk most of the zest and egg yolks in a large mixing bowl until thickened (2-3 minutes)
• Add sweetened and condensed milk and mix for 3-5 minutes until thickened.
• Add lime juice and mix until combined.
• Pour mixture into pie crust.
• Place in oven and bake for 15 minutes. Remove from oven and set aside.
• Allow to cool for ½ hour at room temperature before cooling completely in the fridge. Cool in fridge for at least 2 hours, but if possible cool much, much longer

For Whipped Cream:

• Use an electric mixer or immersion blender to whip together cream, sugar and mezcal for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.