Originally posted May 26, 2013

Lime Pie with Gingersnap Crust

Lime Pie with Gingersnap Crust by car2ngrl

I know people get very particular about Key Lime Pies so I decided to just do a plain ol' lime pie. I found this recipe in the Magnolia Bakery cookbook and found it's use of a gingersnap crust very interesting.

Unfortunately, the thing I liked least about this pie was the filling/crust combo. While ginger seems like a great fit for lime, the cookie's molasses flavor makes for an odd fit...at least for my taste buds.

If I were going to do this again, I'd probably use a graham cracker crust. However, I do think the gingersnap crust would go awesome with a custard pie

Ingredients

  • 1 pre-baked Gingersnap Crust, cooled
  • FILLING
  • 21 oz condensed milk
  • 6 egg yolks
  • 1 cup lime juice
  • 1 Tablespoon lime zest
1 pie

Directions

Preheat oven to 325.

Mix all filling ingredients together.

Place the crust on the pre-heated oven rack and pour in the filling.

Bake for about 30 minutes, until the center looks solid and doesn't jiggle.

Cool the pie on a rack (about 30 minutes) then refrigerate for at least 2 hours.

about 3 hours

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