Key Lime Pie With a Gingersnap Crust
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.
2
People talking
INGREDIENTS
NutritionFor the Crust
- 1 1⁄4
- 2tablespoons sugar
- 1⁄4teaspoon ground ginger
- 1 1⁄2
- 2tablespoons melted unsalted butter
For the Filling
- 1⁄2
- 4egg yolks
- 1(14 ounce) can sweetened condensed milk
- 2tablespoons grated lime zest
- 1pinch salt
- 1pinch citric acid (optional)
For the Topping
- 1⁄2pint whipping cream
- 3tablespoons confectioners' sugar
- 1
Advertisement
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.
Advertisement