Crush Gingersnaps To Make A Spiced Crust For Your Zesty Key Lime Pie

Crush Gingersnaps To Make A Spiced Crust For Your Zesty Key Lime Pie

Serve yourself two or three of these creamy-but-zesty key lime pies. The gingersnap crust adds a subtle spice, giving the dessert a more nuanced flavour while condensed milk in the filling makes the dessert that much more decadent. Whipped cream adds the last layer of indulgence. Have it with a cup of tea or enjoy all by itself.


Yields: 12 Servings

Total Time: 37 mins

  • 1 can condensed milk 
  • ⅓ cup lime juice  
  • 5 egg yolks  
  • 1 lime, zested 
  • 1 cup whipping cream 
  • 1 tablespoon icing sugar
  • For the crust: 
    • 1 pack gingersnaps or digestives 
    • ½ teaspoon salt  
    • ⅓ cup butter, melted
  1. Line a 12 cup muffin tin with cupcake liners. Preheat oven to 350°F.
  2. Whip cream with icing sugar; cover and set aside in the fridge.
  3. In a food processor, grind cookies until fine and place into a bowl. Add in salt and melted butter and stir to combine.
  4. Place a heaping tablespoon into the bottle of each liner and use your fingers to press the crust in firmly.
  5. Bake crust for 9 to 10 minutes.
  6. Mix condensed milk, lime juice, lime zest and egg yolks.
  7. Remove the pan from the oven and divide the filling evenly into the cups.
  8. Lower the oven to 325°F and bake for 12 minutes. Cool in the fridge for at least one hour and top with freshly whipped cream.
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