Key Lime Pie With A Gingersnap Crust

Total Time: 2 hrs Preparation Time: 1 hr 40 mins Cook Time: 20 mins

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

Recipe

• 1 chill a mixing bowl and mixer whip.
• 2 preheat oven to 350°f.
• 3 combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
• 4 pour crumbs into a bowl and mix well with melted butter.
• 5 butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
• 6 par-bake crust at 350f for 10 minutes or until nicely browned.
• 7 allow crust to cool while preparing filling.
• 8 beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
• 9 add condensed milk and continue beating.
• 10 add salt, citric acid and lime juice, mixing thoroughly.
• 11 set bowl aside and allow mixture to thicken somewhat.
• 12 when thickened, evenly pour prepared filling into the crust.
• 13 bake at 350f for 10 minutes or until mixture sets but is still slightly jiggly.
• 14 cool pie on a wire rack.
• 15 using the chilled mixing bowl, beat cream until soft peaks form.
• 16 add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
• 17 serve whipped cream on pie as desired, garmished with additional lime zest.
• 18 refrigerate unused portions.