Key Lime Pie With A Gingersnap Crust - cooking recipe

Ingredients

For the Crust
1 1/4 cups gingersnap crumbs (I made them from gingersnap cookies Gingersnap Cookies)
2 tablespoons sugar
1/4 teaspoon ground ginger
1 1/2 teaspoons crystallized ginger, chopped
2 tablespoons melted unsalted butter
For the Filling
1/2 cup strained fresh key lime juice (about 12-14 limes)
4 egg yolks
1 (14 ounce) can sweetened condensed milk
2 tablespoons grated lime zest
1 pinch salt
1 pinch citric acid (optional)
For the Topping
1/2 pint whipping cream
3 tablespoons confectioners' sugar
1 lime, zest of, to garnish

Preparation

Chill a mixing bowl and mixer whip.
Preheat oven to 350\u00b0F.
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.