Once you’ve got your crust ready, you press it into your pie pan and pop it in the oven to cook. It’s that simple.
The filling is just key lime juice, zest, condensed milk, and egg yolks. It bakes for fifteen minutes, and then I topped the whole thing with some fresh-whipped cream.
It was very popular. Maybe the favorite dessert. Some might even say it won the vote. The People’s Choice Award. We could almost call it…award winning?
Gingersnap Key Lime Pie
From A Year of Pies: A Seasonal Tour of Home-Baked Pies by Ashley English
Though the final product was delicious, I did have a couple of issues with this recipe. First of all, it really didn’t make a lot of filling. I was using a deep-dish pie dish, so I’d recommend using a shallower one, but you also might want to multiply the filling recipe a little to match up with the amount of crust (I used the whipped cream to fill the dish a little more). I’d also recommend buying bottled key lime juice if you can find it (and just using regular lime zest). All that juicing of tiny limes is definitely the hardest part of this recipe.
Yield: One 9-inch Pie
Ingredients for Crust:
10 oz. (about 2 1/2 cups) gingersnap cookies
6 tablespoons unsalted butter, melted
Ingredients for Filling:
1/4 cup key lime juice
3 tbs. grated lime zest
1 can (14 oz.) sweetened condensed milk
3 large egg yolks, beaten
Whipped cream for serving (optional)
Directions for Crust:
Preheat the oven to 350 degrees Fahrenheit. Lightly butter a nine-inch pie pan.
Crush the gingersnaps in a food processor or in a plastic bag with a rolling pin and combine with melted butter in a medium-sized bowl. Stir until fully mixed.
Press the mixture into the pie pan, covering bottom fully and pressing crumbs halfway up the sides (I pressed them all the way up – there was a lot of crust!). Bake for 10 minutes, then remove from oven and cool completely before filling.
Directions for Filling and Assembly:
Preheat oven to 350 degrees Fahrenheit. Combine lime juice, zest, condensed milk, and egg yolks in a medium-sized bowl. Whisk until fully blended.
Pour the filling into the prepared cooled crust and bake 15 minutes. Cool completely before serving. If using whipped cream, serve with pie or pipe over filling. Enjoy!
Note: Pie can be made one day in advance and refrigerated. It would probably also freeze well, though I didn’t try it.