Preheat oven to 375°F. In a medium bowl, mix together gingersnap crumbs and melted butter. Turn out mixture into a 9-in pie plate, pressing it into bottom and up sides. Bake until golden, 10-12 minutes. Cool 1 hour.
Reduce oven temperature to 325°F. In a large bowl, whisk together condensed milk, ¾ c of Chobani, lime juice and egg yolks. Pour into pie shell and bake until center is set, 40-45 minutes. Remove from oven and cool to room temperature, then cover and refrigerate 2 hours.
Whisk together remaining 1 c Chobani, confectioners’ sugar and lime zest, spread over pie, slice and serve.