Satsuma Lime Gingersnap Pie Recipe

Name: Satsuma Lime Gingersnap Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: :; 1 1/2 cups finely ground gingersnap cookie crumbs; 2 1/2 tablespoons brown sugar; 2 teaspoons minced crystallized ginger; 1/2 teaspoon cardamom; 6 tablespoons unsalted butter (melted); :; 2 (14-ounce) cans of sweetened condensed milk; 10 egg yolks; 1 tablespoon zest and 1/2 cup juice from about 7 satsumas; 1 teaspoon zest and 1/3 cup juice from about 4 limes

Servings: persons

:
1 1/2 cups finely ground gingersnap cookie crumbs
2 1/2 tablespoons brown sugar
2 teaspoons minced crystallized ginger
1/2 teaspoon cardamom
6 tablespoons unsalted butter (melted)
:
2 (14-ounce) cans of sweetened condensed milk
10 egg yolks
1 tablespoon zest and 1/2 cup juice from about 7 satsumas
1 teaspoon zest and 1/3 cup juice from about 4 limes

1
: Combine cookie crumbs, brown sugar, cardamom, and crystallized ginger in a large bowl. Folding with a rubber spatula, slowly add melted butte and continue folding until evenly moistened.
2
Press mixture into bottom of pie dish, covering the bottom and sides. (Wearing plastic gloves while doing this will ensure the mixture doesn't stick to your hands). Refrigerate crust for one hour. Adjust oven rack to center position and preheat oven to 350u00b0F.
3
Bake empty crust until golden brown, 8 to 10 minutes.
4
: Whisk together the condensed milk and egg yolks in a large bowl until just combined. Whisk in satsuma zest, satsuma juice, lime zest, and lime juice. Pour mixture into par-baked pie crust. Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Allow to cool, and serve.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: :, 1 1/2 cups finely ground gingersnap cookie crumbs, 2 1/2 tablespoons brown sugar, 2 teaspoons minced crystallized ginger, and more.

Yes, Satsuma Lime Gingersnap Pie Recipe 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.

That's it — enjoy your meal!