Go Back

Key lime pie with gingersnap crust

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


  • 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


For the crust:

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

For the filling:

  1. In a bowl whisk together the egg yolks, vanilla and condensed milk. Add the juice and zest and whisk well to combine.
  2. 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.
  3. Top the chilled pie with whipped cream and shaved white chocolate (makes it look fancy). This cannot get any easier, I promise.