Key Lemon Pie

We had a potluck on sunday night and I wanted to make something new. I found myself dreaming of lemons and ginger once again and came up with a different twist on the traditional Key Lime Pie. I think the gingersnap crust was the perfect balance to the tart lemon filling. It was so easy and super yummy...As you can see it was a hit, we only have half of a piece left!

Gingersnap Pie Crust:

1 1/4 c finely ground gingersnap cookie crumbs (~ 20 cookies ground in food processor)

2 T sugar

1 tsp+ minced crystallized ginger

5 T unsalted butter, melted

- Move oven rack to center of oven and preheat to 350.

- Mix cookie crumbs, sugar, and ginger in medium bowl.

- Add melted butter and stir until evenly moistened.

- Press crumbs firmly and evenly onto bottom and up sides of a 9-inch diameter glass pie dish.

- Bake until crust is firm and slightly darker in color, ~ 8 minutes.

- Cool crust completely

Key Lemon Filling:

1 (14-oz) can sweetened condensed milk

4 large egg yolks

1/2 c plus 2 T fresh or bottled Key lemon juice

- Whisk together condensed milk and egg yolks until well combined.

- Add lemon juice and whisk until well combined and mixture thickens slightly.

- Pour filling into crust and bake in middle of oven for 15 minutes.

- Cool pie completely on rack (filling will set as it cools).

- Chill, covered, for ~8 hours in the fridge. (If you have less time, put in freezer for 30 minutes in middle of chilling period to turbo cool.)

- Serve pie topped with freshly whipped cream.