Ingredients for Lime Pie With Gingersnap Crust
- 6 tablespoons (85g) melted unsalted butter
- 1 ½ cups gingersnap cookie crumbs
- Sweetened Condensed Milk (not used in this recipe)
- 4 large egg yolks
- about ½ cup lime juice (from 3-4 limes)
- Zest from 3-4 limes
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- 1 ¼ cups (300ml) heavy cream
- Unsweetened whipped cream (optional garnish)
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How to Make Lime Pie With Gingersnap Crust
- Preheat oven to 325°F (160°C).
- Crust: In a medium bowl, combine 1 ½ cups gingersnap cookie crumbs and 6 tablespoons (85g) melted unsalted butter until evenly moistened.
- Press the mixture firmly into a 9-inch pie plate, ensuring an even layer across the bottom and up the sides.
- Bake for 10 minutes. Remove from oven and let cool on a wire rack for 10 minutes.
- Zest and juice 3-4 limes (about ½ cup juice). Set aside.
- Filling: In a medium bowl, whisk together 4 large egg yolks, ¾ cup (150g) granulated sugar, and ¼ teaspoon salt until pale and slightly thickened.
- Gradually whisk in 1 ¼ cups (300ml) heavy cream until combined.
- Stir in the lime juice and zest.
- Pour the filling into the cooled crust.
- Bake for 25-30 minutes, or until the center is just set (no longer jiggly).
- Let cool completely on a wire rack for 20-30 minutes.
- Refrigerate for at least 2 hours before serving.
- Garnish with unsweetened whipped cream and a lime zest twist (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
198g
Fat
49g
Carbs
25g
