Sunday, January 6, 2013

Gingersnap Key Lime Pie

Every other food blogger is sitting down to write about salads and lentils and oatmeal, but not me. After spending my holidays laid up with various colds and sinus afflictions, I am ready to eat. This gingersnap key lime pie is the perfect January treat - fresh with citrus and spiced up with the surprise of a wintry gingersnap crust.
This recipe is straight out of the pages of the newest Ashley English cookbook, A Year of Pies: A Seasonal Tour of Home Baked Pies. Ashley is a woman after my own heart as she lives the seasonal locavore dream. This book is brimming with both sweet and savory pies (emphasis on the former), and as the title suggests, it is organized by season which I always appreciate. All too often I pick up a cookbook and drool over the recipes only to realize that the author must live in a climate that has an everlasting growing season (hmmm, California?) and only the freshest of all produce will do. So it is nice to turn to a chapter entitled "Winter" and find many seasonal beauties. (Brandy and Spice Apple Hand Pies? Yes, please!)
Ashley English's recipes are also not overly tricky, and this key lime pie is actually one of the easiest pie recipes I have ever made! It does require that one ingredient that might not be so easy to find: key limes. I was happy to find a rather inexpensive bag of them at my grocery store, but I hear that bottled key lime juice works just as well. (I also would go ahead and use just regular old limes.) This recipe is actually lighter on the lime juice than many other key lime pie recipes (and thus, a bit less tart). However, I thought it had an excellent balance of tart, creamy, and sweet.

Gingersnap Key Lime Pie


Gingersnap Crust:
  • 10 oz gingersnap cookies (about 2 1/2 cups)
  • 6 tbs unsalted butter, melted
Filling:
  • 1/4 cup key lime juice
  • 3 tbs grated lime zest
  • 1 can (14 oz) sweetened condensed milk
  • 3 large egg yolks, beaten
1. (Make the crust) Preheat oven to 350 F. Lightly butter a 9-in pie pan and set aside. Crush the gingersnaps by pulsing them in a food processor. Combine the crushed gingersnaps and melted butter in a bowl. Stir until incorporated. Press the mixture into the pan, pressing halfway up the sides. Bake for 10 minutes and let cool.

2. (Make the filling) Add to bowl and whisk together until fully blended the lime juice, zest, sweetened condensed milk, and egg yolks.

3. Pour the filling into the prepared cool crust and bake 15 minutes. Cool completely before serving.


11 comments:

  1. Ahh, I was just thinking about key lime pie yesterday! I'm glad you're feeling better now--I think you're entitled to some post-holiday pie! :D

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  2. Dulcie, I like your style... continuing the food decadence into the new year!
    Your pie looks delish and I love how easy the recipe looks.
    Wishing you a wonderful and tasty 2013!
    xxoo
    E

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  3. I am so smitten with all of the recipes on your blog! Key lime pie is one of my favorites so the next time I make it I'll need to try this crust.

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    1. That you Allison! The gingersnap crust was delicious, it definitely made the pie special.

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  4. Beautiful pie and so perfect for January! I have actually been craving something sweet, made with limes. This may be just the ticket. Love your blog!

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  5. This looks delicious....like a tiny blast of summer in winter! yummy

    Erin @ ekcantcook.blogspot.com

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  6. I found your blog last summer and it has quickly become my favorite. I made this pie for my book club last night and it was a hit. Even my kids thought it was yummy and I can never convince them to try any pie I make. I even made your chocolate cake and chocolate ganache topping for my birthday last week. WOW! Thank you for making the world a brighter and yummier place.

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    Replies
    1. Thank you so much for the nice compliment! I'm so glad you enjoyed it!

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  7. I'm glad you're feeling better. The dessert looks great!

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  8. thanks for share.

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  9. i will try it in shaa allah.

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