Key Lime Pie
KEY LIME PIE WITH BROWN BUTTER GINGER SNAP COOKIE CRUST
My dad’s birthday is this week, and his favorite dessert is key lime pie. Is there a specific meal or dessert that you and another older family member genuinely love? This is me and my dad’s thing. We absolutely adore it. We order it everywhere we go if it’s on the menu.
I love the crust, so my dad also is a giant fan of ginger snap cookies. We both are. Imagine that. Graham crackers just don’t do it for me.
KEY LIME PIE WITH BROWN BUTTER GINGER SNAP COOKIE CRUST RECIPE
Ingredients
Ginger Snap Cookie Crust
2 cups ginger snap cookies, food processor to pulse to crumbs
1/4 cup light brown sugar
6 Tablespoons browned butter
Key Lime Pie Filling
2 , 14 oz cans sweetened condensed milk
1/2 cup sour cream
2-3 Key Limes zested
3/4 cup Key Lime juice, I buy the jar of key lime juice, or get 24-30 key limes to juice
2 egg yolks large
Instructions
Preheat oven to 350°F.
Melt butter and set aside.
Finely crush ginger snaps in food processor.
Add in brown sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed.
Pour crust mixture into 9" deep dish pie dish and using hands, press into bottom and up sides, and a 1 cup measure to press agaisnt the sides and bottom to create an even crust layer all around.
Bake for 6-8 minutes, just golden, not browned. Remove from oven and cool completely on wire rack.
Preheat oven to 350°F.
Wash, dry and zest limes, set zest aside until ready to use.
Pour lime juice, sweetened condensed milk, sour cream, egg yolks (if using) and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. Scrape the sides, and do not skip the 2-3 minutes of whipping. You need it to be thicker.
Whip until batter is thickened.
Pour Key Lime filling into COOLED graham cracker crust. Bake at 350°F for 15-20 minutes until center is set, but still jiggles slightly when shaken. DO NOT ALLOW TO BROWN. Remove from oven to cooling rack and cool for 30 minutes. Place in fridge preferably overnight.
You can use whipped cream for topping, or more ginger snap crumbs, or even sliced key limes. I use the whipped cream cans for easy decorating.
