It’s sweet! It’s tart! It’s a simple and refreshing summer dessert or snack. Whip up an easy gingersnap cookie crust for this key lime pie.
Photo by Gina Moore
Makes one 9-inch pie
Crust
1¾ cups gingersnap cookie crumbs (about 20 cookies)
2 tablespoons sugar
4 tablespoons unsalted melted butter
½ cup finely chopped pecans
Filling
4 large egg yolks
2 teaspoons lime zest
2 14-ounce cans sweetened condensed milk
1 cup fresh-squeezed key lime juice (about 20 key limes)
Topping (optional)
1 cup chilled heavy whipping cream
3 tablespoons confectioners’ sugar
Additional lime zest, for garnish
Preheat oven to 375 F degrees. In a medium bowl, blend cookie crumbs, sugar, butter and pecans. Press into bottom and sides of a 2-inch-deep glass pie dish. Bake for eight minutes and remove from oven. Set aside.
In the bowl of a mixer fitted with whisk attachment, beat egg yolks and lime zest for five minutes on high speed. Gradually add condensed milk and beat an additional four minutes, until thick. Lower mixer speed to medium and gradually pour in lime juice, mixing until just combined. Pour into partially baked crust and bake for 10 minutes or until filling is set. Remove from oven and cool on a rack. Refrigerate until ready to serve.
In the chilled bowl of a mixer fitted with whisk attachment, whip cream and confectioners’ sugar until nearly stiff. (Do not overwhip or cream will revert to butter.) When ready to serve pie, serve very cold with a dollop of whipped cream sprinkled with lime zest.
Chef’s tips:
Regular limes or key limes. While the taste varies slightly, you can use regular limes—called Persian limes—instead of key limes. To extract the most juice from lime or any citrus, microwave for 15–25 seconds. This helps soften the rind and releases more juice.
Easiest way to crush gingersnap cookies or graham crackers. Pulse cookies in the bowl of a food processor until they reach the consistency you desire. Do not blitz continuously because that will make the crumbs clump together.
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Fresh fruit season outdoors means it’s pie season in the kitchen— Peaches, berries, citrus—you name the fruit, and it’s probably being sold at farmers markets and supermarkets everywhere around you this time of year. You might even have some growing in your home garden. Take advantage of this plentiful time, because nothing says lovin’ like a summer fruit pie fresh from your oven.