Key Lime Pie With a Gingersnap Crust

READY IN: 2hrs
YIELD: 1 pie




  • Chill a mixing bowl and mixer whip.
  • Preheat oven to 350°F.
  • Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
  • Pour crumbs into a bowl and mix well with melted butter.
  • Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
  • Par-bake crust at 350F for 10 minutes or until nicely browned.
  • Allow crust to cool while preparing filling.
  • Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
  • Add condensed milk and continue beating.
  • Add salt, citric acid and lime juice, mixing thoroughly.
  • Set bowl aside and allow mixture to thicken somewhat.
  • When thickened, evenly pour prepared filling into the crust.
  • Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
  • Cool pie on a wire rack.
  • Using the chilled mixing bowl, beat cream until soft peaks form.
  • Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
  • Serve whipped cream on pie as desired, garmished with additional lime zest.
  • Refrigerate unused portions.