KEY LIME PIE WITH GINGER RECIPES

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.

Steps:

• 1. HEAT oven to 350°F.
• 2. For Crust: COMBINE gingersnap cookie crumbs and sugar. Add butter. Stir until evenly moistened. Press mixture against bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes. Cool 15 minutes on wire rack.
• 3. For filling: BEAT sweetened condensed milk, lime juice, sour cream and lime peel in large bowl with electric mixer on medium speed until blended. Pour filling into crust. Bake 15 to 18 minutes or until tiny bubbles begin to form on surface of pie. Cool on wire rack 15 minutes. Chill 2 hours.
• 4. For topping: BEAT cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff peaks form. Top pie with whipped cream. Garnish with lime. Chill 1 hour before serving.