Name: Key Lime Pie With a Gingersnap Crust
Prep time: 1 h 40 min
Cook time: 20 min
Total time: 2 h
Yield: 1 pie, 6-7 serving(s)
Ingredients: 1 1/4 cups gingersnap crumbs (I made them from gingersnap cookies Gingersnap Cookies ); 2 tablespoons sugar; 1/4 teaspoon ground ginger; 1 1/2 teaspoons crystallized ginger, chopped; 2 tablespoons melted unsalted butter; 1/2 cup strained fresh key lime juice (about 12-14 limes); 4 egg yolks; 1 (14 ounce) can sweetened condensed milk; 2 tablespoons grated lime zest; 1 pinch salt; 1 pinch citric acid (optional); 1/2 pint whipping cream; 3 tablespoons confectioners' sugar; 1 lime, zest of, to garnish

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Recipe by PalatablePastime

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Key Lime Pie With a Gingersnap Crust created by Ninna

The combo of key lime with gingersnaps might sound a little strange, but it is really good! The short extra baking time allows the pie to have a much nicer texture.

Ready In:: 2hrs
Serves:
Yields:
Units:

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ingredients

For the Crust
1 ¹⁄₄ cups gingersnap crumbs (I made them from gingersnap cookies $notetemplate1$)
2 tablespoons sugar
¹⁄₄ teaspoon ground ginger
1 ¹⁄₂ teaspoons crystallized ginger, chopped
2 tablespoons melted unsalted butter
For the Filling
¹⁄₂ cup strained fresh key lime juice (about 12-14 limes)
4 egg yolks
1 (14 ounce) can sweetened condensed milk
2 tablespoons grated lime zest
1 pinch salt
1 pinch citric acid (optional)
For the Topping
¹⁄₂ pint whipping cream
3 tablespoons confectioners' sugar
1 lime, zest of, to garnish

directions

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.

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RECIPE MADE WITH LOVE BY

@PalatablePastime

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@PalatablePastime

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"The combo of key lime with gingersnaps might sound a little strange, but it is really good! The short extra baking time allows the pie to have a much nicer texture."

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photo by Ninna

9/25/2004

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review by Ninna

9/25/2004

Wow!!! This was heavenly Sue. I didn't change a thing but I am not really sure if I used genuine key limes. They fitted the description but I am not sure if we get key limes in Aust. Such an easy recipe and the ginger base was perfect for it - I will be making this often. Possibly doubling it:-). Thanks so much.

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photo by PalatablePastime

9/19/2004

Reply
creation by PalatablePastime

9/17/2004

The combo of key lime with gingersnaps might sound a little strange, but it is really good! The short extra baking time allows the pie to have a much nicer texture.