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Key lime pie with gingersnap crust

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 cups gingersnap crumbs
  • 1 stick butter melted
  • ¼ teaspoon of salt
  • 4 egg yolks beaten
  • 2, cans sweetened condensed milk
  • 1 c. Key Lime Juice
  • Juice and Zest of one Large Lime
  • ½ t. Pure Vanilla Extract

Instructions

For the crust:

  • Grease an 8 inch spring form pan. Mix gingersnap crumbs, salt and melted butter and press into the pan.

For the filling:

  • In a bowl whisk together the egg yolks, vanilla and condensed milk. Add the juice and zest and whisk well to combine.
  • Pour into the crust and bake for about 40 minutes until filling is set in the center. Cool completely and chill in the fridge, preferably overnight.
  • Top the chilled pie with whipped cream and shaved white chocolate (makes it look fancy). This cannot get any easier, I promise.