2 cups gingersnap crumbs, approximately 14 cookies
3 tablespoons granulated sugar
1 teaspoon ground ginger
2 pinches kosher salt
6 tablespoons butter, melted
For the filling:
3 egg yolks
lime zest, about ¼ cup
1 14oz. can sweetened condensed milk
¾ cup lime juice
For service:
1 tablespoon gingersnap crumbs
whipped cream
lime zest
thin slices of lime
Takes ,
serves 8.
Instructions
Prepare the crust: Preheat oven to 350°F. Place the cookies into food processor and pulse to a crumb-like consistency. Reserve 1 tablespoon of the crumbs to be used later as a garnish. Place the remaining crumbs, sugar, ground ginger and salt into a small bowl and stir to combine. Add the melted butter, stirring gently to combine and soften crumbs. Pour into a 9-inch pie plate. Press the mixture into the bottom of the dish or pan and slightly up the sides. Transfer to oven and bake for 10 minutes. Remove crust from the oven and cool on a wire rack.
Prepare the filling: Place egg yolks into a medium bowl and beat to combine. Add the lime zest and beat for one minute more. Add the condensed milk and beat until light, about 5 minutes. Add the lime juice until fully incorporated.
Assemble the pie: Pour the filling into the chilled crust. Transfer to the oven and bake for 10 minutes or until the pie sets. Cool for one hour. Transfer the pie to the fridge and chill uncovered for an additional 6 hours before serving.
To serve: Cut pie into wedges. Add a dollop of whipped cream followed by a sprinkle of gingersnap crumbs, lime zest and a small slice of lime. Serve immediately.
Lime Pie Recipe
Ingredients
For the crust:
2 cups gingersnap crumbs, approximately 14 cookies
3 tablespoons granulated sugar
1 teaspoon ground ginger
2 pinches kosher salt
6 tablespoons butter, melted
For the filling:
3 egg yolks
lime zest, about ¼ cup
1 14oz. can sweetened condensed milk
¾ cup lime juice
For service:
1 tablespoon gingersnap crumbs
whipped cream
lime zest
thin slices of lime
Directions
Prepare the crust: Preheat oven to 350°F. Place the cookies into food processor and pulse to a crumb-like consistency. Reserve 1 tablespoon of the crumbs to be used later as a garnish. Place the remaining crumbs, sugar, ground ginger and salt into a small bowl and stir to combine. Add the melted butter, stirring gently to combine and soften crumbs. Pour into a 9-inch pie plate. Press the mixture into the bottom of the dish or pan and slightly up the sides. Transfer to oven and bake for 10 minutes. Remove crust from the oven and cool on a wire rack.
Prepare the filling: Place egg yolks into a medium bowl and beat to combine. Add the lime zest and beat for one minute more. Add the condensed milk and beat until light, about 5 minutes. Add the lime juice until fully incorporated.
Assemble the pie: Pour the filling into the chilled crust. Transfer to the oven and bake for 10 minutes or until the pie sets. Cool for one hour. Transfer the pie to the fridge and chill uncovered for an additional 6 hours before serving.
To serve: Cut pie into wedges. Add a dollop of whipped cream followed by a sprinkle of gingersnap crumbs, lime zest and a small slice of lime. Serve immediately.
Lime Pie Recipe
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Easy, tangy and exceptionally tasty, this creamy LIME PIE RECIPE is fabulous.
This LIME PIE RECIPE is always well recipes and quickly devoured.
When you need a sweet dessert to bring up to a cottage, the longstanding go-to is to just make a pie! It’s why Weekend at the Cottage often suggests homemade pies as the perfect ending to a weekend meal. This LIME PIE RECIPE always does the trick!
Before you start, a quick tutorial on the pie crust used in this dessert. Click to watch a simple 1-Minute video on how to make this zippy, gingered GINGERSNAP PIE CRUST.
OK, back to this story about a LIME PIE RECIPE that got us, and our taste buds, jumping with excitement!
Here are a few things to keep top of mind:
WHAT IT TAKES
Surprisingly, there’s not much to making this pie. We just gave you a great excuse to double the recipe. Remember, two pies are always better than one!
The first ingredient worth mentioning is the limes; make this recipe with Persian (or Tahitian) limes. What are Persian limes, you ask? Don’t worry, they’re just the fancy names for the regular limes sold in grocery stores – we learn something new every day! You’ll need at least six limes for the recipe. Pick up a couple of extra just to make sure you end up with the quantity of juice and zest listed below. Head HERE to learn more about other varieties of limes.
Our other key ingredient is gingersnap cookies used to make the crust. Make sure to purchase gingersnaps as opposed to ginger cookies. The snaps have an airier crumb that works best for the crust.
CRUST OR BUST
Much of the attraction of this citrus pie is the flavour combination of the crumb crust. We boosted it with ground ginger and the gingersnap cookies. For best results, don’t over process the cookies in your food processor; leave them with a bit of crumb.
I also think adding the ground ginger to the crust gives the pie the tiniest bit of heat that then pops the flavours of the tangy limes and sweetened milk. Of course, you can leave the ginger out if you’re nervous, but don’t be. This LIME PIE RECIPE rocks!
GET YOUR FILL
Making the filling for this lime pie couldn’t be easier and the fact that it only takes four ingredients is so perfect. Go ahead and mention that when you serve it. I guarantee that once your guests taste it, everyone will be as surprised as we were. How can something so creamy, smooth and memorable come from so little?
HOME PLATE
Please don’t skip my suggestions on how to serve this pie. Even this part of the pie program is straightforward, but the results of the final presentation will have you feeling like a professional pastry chef. Don’t forget to reserve a tablespoon or two of the cookie crumbs, make homemade whipped cream and have lime zest at the ready. I’ve listed a handy citrus zester in the AMAZON links below if you’d like to purchase one.
Well, there you have it, a LIME PIE RECIPE that your family and friends are sure to enjoy and request again and again. A pie is so good, it’s worth making two. Guaranteed it will be well received.
Looking for more pies? Here’s a review of some of our most memorable moments with pies?
2 cups gingersnap crumbs, approximately 14 cookies
3 tablespoons granulated sugar
1 teaspoon ground ginger
2 pinches kosher salt
6 tablespoons butter, melted
For the filling:
3 egg yolks
lime zest, about ¼ cup
1 14oz. can sweetened condensed milk
¾ cup lime juice
For service:
1 tablespoon gingersnap crumbs
whipped cream
lime zest
thin slices of lime
Directions
Prepare the crust: Preheat oven to 350°F. Place the cookies into food processor and pulse to a crumb-like consistency. Reserve 1 tablespoon of the crumbs to be used later as a garnish. Place the remaining crumbs, sugar, ground ginger and salt into a small bowl and stir to combine. Add the melted butter, stirring gently to combine and soften crumbs. Pour into a 9-inch pie plate. Press the mixture into the bottom of the dish or pan and slightly up the sides. Transfer to oven and bake for 10 minutes. Remove crust from the oven and cool on a wire rack.
Prepare the filling: Place egg yolks into a medium bowl and beat to combine. Add the lime zest and beat for one minute more. Add the condensed milk and beat until light, about 5 minutes. Add the lime juice until fully incorporated.
Assemble the pie: Pour the filling into the chilled crust. Transfer to the oven and bake for 10 minutes or until the pie sets. Cool for one hour. Transfer the pie to the fridge and chill uncovered for an additional 6 hours before serving.
To serve: Cut pie into wedges. Add a dollop of whipped cream followed by a sprinkle of gingersnap crumbs, lime zest and a small slice of lime. Serve immediately.
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