Easy Key Lime Pie (with Ginger Snap Crust)
"Every year I celebrate spring by making a Key lime pie. But this year the limes in store were depressing, and I had to resort to bottled lime juice. It felt like a large sacrifice in flavor, so I decided to put my emphasis on the crust, an often neglected part of the pie in my opinion. Graham cracker crust is the go-to crust for Key lime, but it could be much more exciting. So how about a cookie crust? A gingersnap cookie crust! Ginger works wonderfully with sweet and sour flavors, and it deserves to share the stage with the tanginess of the Key lime. ..."
INGREDIENTS
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Crust:
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1/4 cup mixture of crushed gingersnap cookies and graham crackers
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stick of unsalted butter (melted)
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Filling:
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(14-oz) can sweetened condensed milk
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2 cup Key lime juice
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egg yolks
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drops of green food coloring (optional)
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Garnish:
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2 limes (zest or small slice)
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whipped cream
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