Lime and Pistachio Pie

Make this pie the day before serving, so it can chill overnight.

• Ready In: 40 mins
• Serves: 8

Ingredients

• CRUST

• 3 1⁄2 ounces  shelled pistachios
• 1  cup graham cracker crumbs
• 1  tablespoon sugar
• 1⁄3 cup butter, melted

• FILLING

• 1⁄2 cup  fresh lime juice, plus
• 2  tablespoons fresh lime juice
• 1 1⁄2 teaspoons unflavored gelatin
• 4  egg yolks
• 1 (14 ounce) can sweetened condensed milk
• 1 1⁄2 teaspoons  grated lime zest
• 1⁄2 teaspoon ground ginger
• 1  cup  whipped cream

Directions

1. Grind 1/2 cup pistachios in a food processor and transfer to a small bowl and add cookie crumbs, sugar and butter and mix well.
2. Press into a 9" pie pan evenly distributed.
3. Bake in a 350°F oven for 10 minutes.
4. Sprinkle gelatin on top of the 2 tablespoons of lime juice and and let stand for 15 minutes or until softened.
5. Beat the egg yolks and condensed milk in sauce pan until well blended.
6. Beat in the remaining 1/2 cup of lime juice and the milk mixture.
7. Heat over medium heat, beating constantly not to cook the eggs, for about 6 minutes; until warm to the touch.
8. Remove from heat and add gelatin, lime peel and ginger.
9. Stir until gelatin dissolves.
10. Pour into prepared pie crust and refrigerate over night until set.
11. Spread whipped cream over the pie and sprinkle with remaining nuts.