1. Prepare the Crust:
• Preheat your oven to 350°F (175°C).
• Finely crush the gingersnap cookies in a food processor or place them in a zip-top bag and crush with a rolling pin.
• In a bowl, combine the gingersnap crumbs, sugar, and melted butter until well mixed.
• Press the mixture into the bottom and up the sides of a 9-inch pie pan.
• Bake the crust for 8 minutes, then remove from the oven and allow to cool slightly.
2. Make the Filling:
• In a medium bowl, whisk together the key lime juice, lime zest, sweetened condensed milk, and egg yolks until smooth.
• Pour the filling into the cooled crust and spread it out evenly.
3. Bake the Pie:
• Bake the pie for 10-15 minutes, or until the filling is just set.
• Remove from the oven and cool to room temperature. Then refrigerate for at least 2 hours, or until completely chilled and set.
4. Prepare the Topping:
• In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Spoon or pipe the whipped cream onto the chilled pie.
• Optionally, sprinkle a little lime zest over the top for garnish.
5. Serve:
• Slice the pie and serve chilled. Enjoy your homemade Key Lime Pie with a Gingersnap Crust!
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