28 September 2010

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.

1 comment:

Nisa said...

oh yum! i want some right now.