Pies are much like their makers-each have their own personality. One can be sweet and simple or rich and decadent. Others can be spicy and good or just plain ol' nutty.
Lime pie with gingersnap crust welcomes summer with it's bright, fresh and tangy filling. The crust will have you yearning for an early change of season with its warm autumnal spiciness. The recipe itself is simple, quick and can be made ahead and stored in the refrigerator. Eat it plain or serve it with sweetened whipped cream.
Bright and fresh, warm and inviting, the two create a flavor combination (or personality) as unique as any.
Lime Pie with Gingersnap Crust
1 1/2 c. gingersnap cookies crumbs
1/2 T. sugar
4 T. unsalted butter, melted
1/2 c. lime juice
1 can (14 oz.) sweetened condensed milk
2 egg yolks
- Preheat oven to 325F
- Combine cookie crumbs and sugar in a medium bowl. Add melted butter and combine until mixture resembles coarse sand or can hold its shape when squeezed together.
- Press evenly into a glass pie plate and bake for 10 minutes. Allow to cool on rack. Increase oven temperature to 350F.
- Meanwhile, mix lime juice, condensed milk and egg yolks until smooth.
- Pour into cooled pie crust. Bake for 15 minutes. Allow to cool on rack.
- Transfer to a refrigerator and chill for at least 4 hours or overnight.