torrey's key lime-iest pie

Name: Torrey's Key Lime-iest Pie
Prep time: 20 min
Cook time: 15 min
Yield: 1
Ingredients: 1 cup(s) key lime juice (must be key limes); 1 package(s) (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(es) gingersnap cookies (about 16 0z); 1 stick(s) butter, melted; 1/4 cup(s) sugar; 1 cup(s) pecans, chopped; 1/4 - 1/2 teaspoon(s) cayenne pepper (trust me)

(1 RATING)

147 Pinches 1 Photo

Torrey Moseley

Dallas, TX

Updated on Jul 18, 2011

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.

Rate

prep time 20 Min

cook time 15 Min

method ---

yield 1 pie

Ingredients

1 cup key lime juice (must be key limes)
1 package (8 oz.) cream cheese, softened
1 can (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 cup sugar
1 cup pecans, chopped
1/4 - 1/2 teaspoon cayenne pepper (trust me)

How To Make torrey's key lime-iest pie

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.

Step 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.
Step 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).
Step 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!
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