Let me start by saying that this type of dessert is generally way too sweet for me, and I probably wouldn't have made it all except for that we had received more key limes than we knew what to do with from Farmhouse Delivery. Couple that with the fact that The Girl really, really, really wanted to make a Key Lime Pie and since she did most of the work anyway, well...how could I resist? We used gingersnaps for the crust rather than graham crackers. Ginger makes it healthy, right?? It was a yummy crust but pretty chewy. Maybe next time I'll use graham crackers but add some ginger powder or even better, minced ginger crystals. I'll keep ya posted.
Key Lime Pie with a Ginger Twist
For the crust- 1 1/2 cups of gingerbread snap crumbs
- 2 tablespoons sugar
- 6 tablespoons melted butter
For the filling- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup plus 3 tablespoons fresh key lime juice, strained of seeds and pulp
- 1 tbsp fresh ginger juice
Preheat your oven to 350 degrees.
Mix your crust ingredients in a medium bowl. Once they are well mixed, press them into a 9" pie plate. Bake at 350 for 10 minutes. Remove from oven and set aside to cool.
Meanwhile:
Whisk together condensed milk and egg yolks in a medium bowl. Once they are combined nicely add the lime juice and ginger juice. Pour the pie filling into the cooled crust and bake on the middle rack of the oven at 350 degrees for 15 minutes. Remove from the oven and let the pie cool completely. Transfer to fridge and allow to chill for at least 3 hours.
You can gussy this pie up with whipped cream, berries or a lime garnish. I prefer the pie dressed plain with the accompaniment of a hot cup of coffee. Yum!
