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