Key Lime Pie With A Gingersnap Crust Recipes

MARGARITA-KEY LIME PIE WITH GINGERSNAP CRUST

Steps:

• Prepare crust:.
• Stir together coconut, gingersnaps and butter.
• Press into bottom and up sides of a 9 inch pie plate.
• Bake at 350 degrees for 8 minutes.
• Cool on wire rack.
• Prepare Filling:.
• In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours).
• Beat whipping cream at high speed with an electric mixer until soft peaks form.
• Fold into egg mixture.
• Spoon into Gingersnap crust.
• Freeze 2 hours or until firm.
• Let stand 20 minutes before cutting.
• Garnish if desired.

KEY LIME PIE WITH A GINGERSNAP CRUST

Steps:

• Chill a mixing bowl and mixer whip.
• Preheat oven to 350°F.
• Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
• Pour crumbs into a bowl and mix well with melted butter.
• Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
• Par-bake crust at 350F for 10 minutes or until nicely browned.
• Allow crust to cool while preparing filling.
• Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
• Add condensed milk and continue beating.
• Add salt, citric acid and lime juice, mixing thoroughly.
• Set bowl aside and allow mixture to thicken somewhat.
• When thickened, evenly pour prepared filling into the crust.
• Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
• Cool pie on a wire rack.
• Using the chilled mixing bowl, beat cream until soft peaks form.
• Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
• Serve whipped cream on pie as desired, garmished with additional lime zest.
• Refrigerate unused portions.