Tuesday, December 7, 2010

Key Lime Pie with Gingersnap Crust

Hi! It's Amy coming at you with this weeks pie. It's a total mashup of two recipes from Martha Stewart.

Key Lime Pie

This filling recipe was from the Martha Stewart Key Lime Pie Recipe found here.

With gingersnap crust.

The gingersnap cust recipe was found here.

This recipe turned out really yummy. We smashed up some pre-made gingersnaps in the food processor (it was finals week or i may have baked my own). Side-note, this recipe was made much easier by the right tools. A food processor while not essential was very helpful in getting a great texture. Another helpful tool was a micro plane zester like this one. It makes a super fine zest that is perfect.

Pre-bake the crust, it would be helpful to do this the night before.

Key lime juice is essential but if you absolutely can't find it use bottled key lime juice OR fresh lime juice. Key limes are smaller and have a sweet smell but zippy tart flavor. So yum.

The filling was super easy. Mix together the key lime juice, zest, sweetened condensed milk and egg yolks and bake until just set but still a little jiggly. (check out the links for more specific bake times etc)

Let chill thoroughly and enjoy with a little whipped cream. We had some the next day with whipped cream and fresh berries and it was really yum!

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