Lime Pie With Gingersnap Crust – a delicious recipe with Crust, unsalted butter, gingersnap crumbs, Filling, condensed milk, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crust: Turn on the oven to 325u00b0F.
2
In a bowl, combine the butter and cookie crumbs until evenly coated. Press the mixture into a 9-inch pie plate. Press it harder. Go back again and press the whole bit harder against the sides and bottom of the plate. Slide it into the oven. Bake for 10 minutes. Go zest and squeeze your limes (not a metaphor). Once the crust is done, take it out and cool it on a rack for 10 minutes.
3
Filling: In the bowl of your electric mixer, throw in the milk, yolks, and lime juice. Turn on low until its all mixed together. Add the zest and turn on low until you see the flecks throughout the mixture.
4
Pour the filling into the crust. Bake for 25-30 minutes. You're looking for a solid center with no wiggle.
5
Cool the pie down a bit, between another 20-30 minutes. Then throw it in the refrigerator for 2 hours at least.
6
Serve with unsweetened whipped cream and a slice of lime zest if you're feeling fancy.
497
kcal
Calories
32
g
Fat
32
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Crust, 4 tablespoons unsalted butter, melted, 1 1/2 cups gingersnap crumbs, from cookies blitzed in the food processor, Filling, and more.
Yes, Lime Pie With Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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