Torrey's Key Lime-iest Pie

Torrey Moseley

By
@Torrey

I have tweaked this over the years so that the filling doesn't need baking. I just LOVE this pie, but in my opinion, the crust is the BEST part of this pie. This has become a staple amongst my friends and family. Note** I don't add green food coloring, but you can if you want a "lime-colored" pie.


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Comments:

Serves:

1 pie

Prep:

20 Min

Cook:

15 Min

Ingredients

1 c
key lime juice (must be key limes)
1 pkg
(8 oz.) cream cheese, softened
1 can(s)
(14 oz.) sweetened condensed milk
2 tsp
key lime zest
whipped cream or whipped topping
1
key lime, sliced as garnish

GINGERSNAPPY CRUST

1 box
gingersnap cookies (about 16 0z)
1 stick
butter, melted
1/4 c
sugar
1 c
pecans, chopped
1/4 - 1/2 tsp
cayenne pepper (trust me)

Directions Step-By-Step

1
Make the crust first. Pulverize the gingersnaps (I put them in a food processor but you can place them in a ziplock bag and use a rolling pin). Combine crust ingredients in bowl, and press into pie plate. Bake at 350 degrees for 5 min. Cool crust before filling.
2
A note about Key Lime juice: AlWAYS use KEY limes...they're the little tiny ones. Don't use regular limes--it won't taste right. If you can get them, use FRESH limes to make your juice. If fresh key limes are NOT available...I use bottled Key lime juice. Nellie & Joe's or Mrs. Biddle's key lime juices are GREAT.
3
In bowl, add cream cheese and condensed milk. Beat with a mixer until light and fluffy-ish. Add juice and zest and beat until smoooooth. (reserve some zest for garnishing).
4
Pour filling into cooled Gingersnappy crust. Chill. Garnish with whipped cream, lime slice and sprinkling of lime zest...or do what I do and mix the zest in the whipped cream for a tangy twist!

About this Recipe

Course/Dish: Pies
Hashtags: #lime, #gingersnap