Fresh Lime Pie with Gingersnap-Pecan Crust - Recipes - Atlanta Magazine

By janicecraig

Ingredients

• For crust:
• 1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
• 1/2 cup finely chopped pecans (2 ounces)
• 2 tablespoons sugar
• Pinch of salt
• 5 tablespoons melted unsalted butter
• For the filling:
• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup strained fresh lime juice
• 1 tablespoon grated lime zest
• For the topping:
• 3/4 cup heavy whipping cream
• 1/4 cup powdered sugar

Details

Servings 8
Adapted from atlantamagazine.com

Preparation

Step 1

Make crust:

Put the oven rack in the middle position and preheat oven to 325 degrees. In a medium bowl, toss together the cookie crumbs, pecans, sugar, salt, and butter with a fork until moistened. Dump crumbs into a 9-inch pie pan and press evenly over the bottom and sides. Bake crust 8 to 10 minutes, until fragrant. Cool on a rack.

Make filling:

In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and zest. Pour into the baked crust. Bake 15-17 minutes until set but still slightly jiggly. Let cool completely on a rack and refrigerate until cold for several hours or overnight.

Make topping:

In a large mixing bowl with an electric mixer, whip cream until stiff peaks form. Spread over pie and serve.

Makes 8 servings