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.

LEMON CHIFFON PIE WITH GINGERSNAP CRUST

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.
• For filling:
• Pour enough cold water into medium bowl to come halfway up sides; add 2 cups ice cubes and set aside.
• Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
• Whisk 3/4 cup sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil). Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl.
• Using electric mixer, beat whipping cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours.
• Do ahead: Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 20 minutes before serving.
• Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl; let stand 10 minutes. Twist peel to form curls (see tip below). Garnish center of pie with lemon peel curls.
• To make lemon peel curls: Remove peel in long strips using a citrus zester or channel knife. Twist strips around chopstick to form curls, then slide curls off.