I don't know why, but all of a sudden I've been seriously jonesing for a piece of key lime pie. I'm sharing it with you, but I've got to honest, I made this all for myself. In fact, you might notice a slight lack of photos for this post...that's because I was too busy eating the pie to photograph it.
This recipe, from my friend over at Two Tarts, is key lime perfection...it's the perfect dense and silky texture, with just the right amount of tartness. What I love most is the surprise crust, which is made from gingersnaps instead of the more common graham cracker. The first time I made this was in mid-winter, following a really heavy pork shoulder meal...not your typical time for key lime pie, but the gingersnap made it fit right in. This time is the opposite setting - I'm already in a summer state of mind! And this is the time for key lime pie to really shine. Just one bite feels like a tropical vacation!
Gingersnap Key Lime Pie (from Two Tarts)
- 10 oz gingersnap cookies (about 2 1/2 cups)
- 6 tbs unsalted butter, melted
- 1/4 cup key lime juice
- 3 tbs grated lime zest (in lieu of key limes, regular limes will do)
- 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 (OR...by putting them in a large ziplock back and bashing them with a meat tenderizer or hammer...very satisfying). 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. Top with some freshly made whipped cream and enjoy!
A word about limes: I can usually find a bag of key limes even at my produce-challenged neighborhood grocery store. Of course this time I couldn't. So on this and many other occasions, I've swapped in regular old limes for key limes, and it works quite well. I still call it key lime pie, though, because "lime pie" sounds silly. I've also swapped in varying amounts of graham cracker crumbs to replace part of the gingersnap, when, for instance, someone has eaten enough of my gingersnaps that I'm worried I don't have enough crumbs.
(all photos, jamie grill photography)