Key Lime Pie with a Gingersnap Crust
Get ready to elevate your dessert game with this irresistibly tangy and creamy Key Lime Pie with a Gingersnap Crust. Bursting with the sunny citrus flavor of fresh key lime juice and zest, this pie pairs perfectly with the warm, spiced crunch of a buttery gingersnap cookie crust. The indulgent filling is made with sweetened condensed milk and rich egg yolks, baked to perfection for a luscious texture that melts in your mouth. Crowned with billowy homemade whipped cream and a sprinkle of lime zest for a fresh finish, this pie is a crowd-pleaser that’s as refreshing as it is visually stunning. Quick and easy to prepare in just 20 minutes of prep time, this eight-serving pie is perfect for summer gatherings, holidays, or anytime you crave a tropical escape. Keywords: Key Lime Pie, gingersnap crust, citrus dessert, whipped cream topping, quick pie recipe.
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Recipe Information
Ingredients
- 200 grams gingersnap cookies
- 6 tablespoons unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 0.75 cups key lime juice
- 2 teaspoons key lime zest
- 4 large egg yolks
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon extra lime zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the gingersnap cookies until they are finely ground. You should have about 1 1/2 cups of crumbs.
Transfer the crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand.
Press the gingersnap mixture into the bottom and up the sides of a 9-inch pie dish, forming an even crust.
Bake the crust in the preheated oven for 8-10 minutes, until set and lightly golden. Allow the crust to cool while preparing the filling.
In a medium mixing bowl, whisk together the sweetened condensed milk, key lime juice, key lime zest, and egg yolks until smooth and fully combined.
Pour the key lime filling into the cooled crust, smoothing the top with a spatula.
Bake the pie at 350°F (175°C) for 12-15 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature. Then, refrigerate for at least 3 hours, or until fully chilled.
To make the whipped cream topping, use an electric mixer to beat the heavy whipping cream, powdered sugar, and vanilla extract together in a large bowl until stiff peaks form.
Spread or pipe the whipped cream onto the chilled pie, creating swirls or decorative patterns as desired.
Garnish the pie with extra lime zest before serving. Slice and enjoy your refreshing Key Lime Pie with a Gingersnap Crust!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 35.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
