Key Lime Pie

The gorgeously tart classic with an elevated twist!

This may be my all-time favorite dessert.

The pie filling is silky smooth and tart, and the crust is sweet with a little bit of a ginger kick. The vanilla bean whipped cream is the perfect compliment to the bold lime and ginger flavors.

Seriously, this crust is my new go-to. Anytime I make something that would normally have a graham cracker crust, I swap it with this. It is a GAME CHANGER.

I like to use a traditional ginger snap cookie. I typically use Stauffer’s, and they usually have it at my grocery store, but just about any hard ginger cookie will do. Just be careful not to get anything with pieces of candied ginger. They can be tasty and they have a bit of an extra kick which is wonderful on its own, but the added chewiness can be cumbersome to eat since this will be served chilled.

These bars keep well in the fridge for up to 3 days and up to 2 weeks in the freezer.

Key Lime Pie with Gingersnap Pecan Crust

Time: 25min active, 3 hrs 25min total

Yield: 8-9 servings

Crust:

14 oz gingersnaps

1 cup pecans

4 tbsp butter (melted and cooled)

Filling:

1 14 oz can sweetened condensed milk

4 egg yolks

½ cup key lime juice

1 tbsp lime zest

1/4 tsp salt

Whipped Cream:

1 cup heavy cream

1/3 cup sugar

1 tsp vanilla bean paste

1/8 tsp salt

Preheat oven to 350 degrees F.

In a blender or food processor, pulse the gingersnaps and pecans until you have a coarse flour. Add in the melted butter and pulse until the mixture is the texture of wet sand. Dump the mixture into a 9” round pie dish. Using your hands or the bottom of a drinking glass, press the mixture into the shape of the pan. Use the glass to press the crust and ensure a smooth even surface.

This recipe also works great as bars, just swap the round pan for a 9x9 square pan and be sure to line it with parchment paper.

Bake for 10min.

While the crust is baking, make the filling.

In a large mixing bowl, combine sweetened condensed milk, lime zest, and egg yolks. Whisk until combined. While still whisking, slowly add in the lime juice. The mixture should begin to thicken up right away. Continue stirring vigorously to ensure the mixture is smooth. Mix until evenly combined and set aside.

Once the crust is done, remove it from the oven and allow it to cool slightly before adding the filling, about 10 min.

Once the crust is just warm to the touch, pour the filling mixture into the pie crust. Bake for 12-15min more. The top should be glossy and set, with little to no movement in the center.

Set on a cooling rack for 20min before covering with plastic wrap and refrigerating for at least 3 hrs, up to overnight.

Right before serving, combine cold heavy cream, sugar, salt and vanilla bean paste in a bowl and whisk vigorously until soft-medium peaks form. You can do this by hand, or save yourself some serious soreness and let a stand mixer do the work for you. If you’re using an electric mixer, you’ll want to start on a low speed and work up to a medium-high speed to avoid splatter.

Top the chilled pie with a layer of whipped cream and garnish with lime zest.