Key lime pie with gingersnap crust
cans sweetened condensed milk
Key Lime Juice
Juice and Zest of one Large Lime
Pure Vanilla Extract
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.