Gingersnap “Key Lime” Pie Recipe on Food52

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Gingersnap “Key Lime” Pie Recipe on Food52
SummerFourth Of JulyPotluck
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More often than not when I ask people what their favorite pie is, it’s almost always key lime pie. Surprising? Not really. It’s easy and fun to make, and it has a perfect balance of sweet and sour, crumbly and creamy, buttery and salty. Although I love a classic, graham cracker crust, I chose gingersnaps here for their subtle but gingery flavor that pairs nicely with the lime. Now I don’t know if I can ever go back.

• The pie can be made in advance. Store it in the fridge without the whipped cream for up to 3 days, or freeze it for up 2 months. Decorate with whipped cream right before serving. While the crust is baking, combine the sweetened condensed milk, egg yolks, zest of four limes, lime juice, lemon juice, and salt in a medium bowl. Mix until well combined, being careful not to overmix to avoid incorporating air bubbles.

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