Lime Pie with Gingersnap Crust
Author: Nicole
Ingredients
  • Crust
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1½ cups ginger snap cookie crumbs (8 ounces)Filling
  • 1½ fourteen-ounce cans sweetened condensed milk
  • 6 egg yolks
  • 1 cup fresh lime juice (more if desired)
  • 1 tablespoon grated lime zest
Instructions
  1. Preheat oven to 325°F.
  2. Make the crust:
  3. Grind ginger snaps in a food processor or Vitamix.
  4. In a small bowl, combine butter and cookie crumbs.
  5. Press firmly into a 9-inch glass or ceramic pie dish.
  6. Bake for 10 minutes.
  7. Remove from oven and cool on rack for 10 minutes.Make the filling:
  8. In a medium-sized bowl, on the low speed of an electric mixer, beat milk, yolks, and lime juice.
  9. Taste to see if the mixture is tart enough. Add more lime juice if desired.
  10. Mix in zest.
  11. Carefully pour pie filling into the prepared crust.
  12. Bake for 25-30 minutes, or until the middle has set nicely.
  13. Allow to cool for 20 minutes. Refrigerate at least 2 hours before cutting and serving.
Notes
* Use key limes if you can find them - if not traditional Persian limes work. You can also substitute bottled key lime juice.
* Want to make this gluten-free? Use MI-DEL Gluten-Free Ginger Snaps. They taste just as good as the "with gluten" version.
Recipe by Riegl Palate at https://www.rieglpalate.com/lime-pie-with-gingersnap-crust/