Key Lime Pie
A few weeks ago while in Chicago, we ate at RL and ordered their key lime pie for dessert. I knew Alex loves key lime pie but is not wild about graham cracker crust and this one had a gingersnap crust. Even after a very filling dinner, we were both scraping the plate with our forks for crumbs. It was the best key lime pie we had both tasted!
When I got home and started looking for the recipe, I discovered that this key lime pie is a favorite of Oprah! There was a slim chance I would find the real recipe, so I started baking. My local Trader Joe’s had these Triple Ginger Snap cookies and loved the flavor they added to the crust. With enough lime in the filling and topped with Chantilly cream, this version is a pretty close second to RL’s key lime pie. Enjoy! xoxo
Images via Alex Phillips.
10 ounces gingersnaps
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
2 egg yolks
1 can (14 ounces) of sweetened condensed milk
3 tablespoons grated key lime zest
1/2 cup key lime juice (about 4-6 limes)
1 cup heavy cream
1 tablespoon vanilla extract
1/4 cup granulated sugar
Crust: Process gingersnaps in a food processor until they are fine crumbs. Add melted butter and sugar, and pulse until the mixture is moistened. Press the mixture firmly into the bottom and up the sides of a greased 9-inch pie plate. Bake at 350 degrees until the edges are dry and set (center will be moist), about 5 minutes. Transfer to a wire rack and let cool completely.
Filling: Beat egg yolks on medium speed until blended. Add condensed milk, lime zest, and lime juice, and mix well. Pour the filling into the cooled crust and bake at 350 degrees until the edges of the pie are set but the center still jiggles slightly about 15 minutes. Transfer the pie to a wire rack and let cool completely. Refrigerate the pie for at least 2 hours or up to overnight to allow it to set.
Chantilly Cream: Using a whisk attachment on an electric mixer, combine cream and vanilla on a low speed. Add sugar and gradually increase the speed. Continue to beat for about 2 minutes or until the mixture thickens and soft peaks form. Garnish pie with lime zest or lime slices and keep refrigerated.
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