Lime Pie With Gingersnap Crust Recipes

KEY LIME PIE WITH A GINGERSNAP CRUST

Steps:

• Chill a mixing bowl and mixer whip.
• Preheat oven to 350°F.
• Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
• Pour crumbs into a bowl and mix well with melted butter.
• Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
• Par-bake crust at 350F for 10 minutes or until nicely browned.
• Allow crust to cool while preparing filling.
• Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
• Add condensed milk and continue beating.
• Add salt, citric acid and lime juice, mixing thoroughly.
• Set bowl aside and allow mixture to thicken somewhat.
• When thickened, evenly pour prepared filling into the crust.
• Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
• Cool pie on a wire rack.
• Using the chilled mixing bowl, beat cream until soft peaks form.
• Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
• Serve whipped cream on pie as desired, garmished with additional lime zest.
• Refrigerate unused portions.

LIME PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Turn on the oven to 325°F.
• In a bowl, combine the butter and cookie crumbs until evenly coated. Press the mixture into a 9-inch pie plate. Press it harder. Go back again and press the whole bit harder against the sides and bottom of the plate. Slide it into the oven. Bake for 10 minutes. Go zest and squeeze your limes (not a metaphor). Once the crust is done, take it out and cool it on a rack for 10 minutes.
• Filling: In the bowl of your electric mixer, throw in the milk, yolks, and lime juice. Turn on low until its all mixed together. Add the zest and turn on low until you see the flecks throughout the mixture.
• Pour the filling into the crust. Bake for 25-30 minutes. You're looking for a solid center with no wiggle.
• Cool the pie down a bit, between another 20-30 minutes. Then throw it in the refrigerator for 2 hours at least.
• Serve with unsweetened whipped cream and a slice of lime zest if you're feeling fancy.

LIME CREAM & FRESH STRAWBERRY PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Combine all ingredients in a bowl til moistened.
• Press and pack tightly into bottom and sides of 9 inch pie plate.
• Bake about 7 minutes in preheated 350 oven.
• Cool completely before filling.
• Pie: Whisk eggs, sugar and lime zest in saucepan til smooth.
• Add lime juice and butter and cook over medium heat, constantly whisking, til thickened 7 to 9 minutes.
• Strain mixture thru fine strainer into a bowl.
• Put plastic wrap on the surface of the filling and refrigerate until cold and thick, at least 3 hours or overnight.
• Whip cream until soft peaks.
• Fold whipped cream into chilled lime mixture.
• Pour into prepared pie shell.
• Cover with plastic wrap and chill at least 6 hours.
• Arrange strawberry slices on top of the chilled pie and serve!