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Key Lime Pie with Gingersnap Crust

Thursday, September 6, 2018
Photo by:Propa Eats


Serve yourself two or three of these creamy but zesty key lime pies. The gingersnap crust adds a subtle spice, giving the dessert a more nuanced flavour while condensed milk in the filling makes the dessert that much more decadent. Whipped cream adds the last layer of indulgence. Have it with a cup of tea or enjoy all by itself.

Yields: 12 servings

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes


1 can condensed milk

1⁄3 cup lime juice

5 egg yolks

1 lime, zested

1 cup whipping cream

1 tablespoon icing sugar

For crust:

1 pack ginger snaps or digestive

1⁄2 teaspoon salt

1⁄3 cup butter, melted


1 Line a 12 cup muffin tin with cupcake liners. Preheat oven to 350°F.

2 Whip cream with icing sugar; cover and set aside in the fridge.

3 In a food processor, grind cookies until fine and place into a bowl. Add in salt and melted butter and stir to combine.

4 Place a heaping tablespoon into the bottle of each liner and use your fingers to press the crust in firmly.

5 Bake crust for 9 to 10 minutes.

6 Mix condensed milk, lime juice, lime zest and egg yolks.

7 Remove the pan from the oven and divide the filling evenly into the cups.

8 Lower the oven to 325°F and bake for 12 minutes. Cool in the fridge for at least one hour and top with freshly whipped cream.


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