After graduating college I lived in sunny Miami for a couple of years. Since I was only 3 hours north of Key West, I made it down to the island for quite a few weekend vacations. One thing I most looked forward to was enjoying a slice of key lime pie in Mallory Square. My favorite version of this famous pie is a lot of tart and a little sweet in a gingersnap crust. I love the combination of the key lime and ginger flavors. Homemade whipped cream balances out the tartness of the limes perfectly.
Key Lime Pie
Gingersnap Crust Ingredients
- 35 gingersnap cookies (yields approx. 2 cups gingersnap crumbs)
- 1/4 cup light brown sugar
- 6 tablespoons butter, melted and cooled
- Preheat your oven to 350 degrees Fahrenheit.
- Pulse the gingersnap cookies and brown sugar in a food processor until they are well combined and the crumbs are uniform in size. Transfer to a medium bowl and add the melted butter. Stir to combine thoroughly until the mixture is evenly moist, crumbly and holds together when you squeeze a handful.
- Press the crust mixture evenly on the bottom and up the sides of a 9-inch glass pie dish. Bake for 10 minutes. Cool the crust at least 10 minutes before filling.
Pie Filling Ingredients
- 14 ounce can sweetened condensed milk
- 3 egg yolks
- 1/2 cup key lime juice
- 1 tbsp key lime zest
- In a large bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice and zest until well combined.
- Pour the mixture into the prepared pie crust.
- Bake for 15-17 minutes until the center is set.
- Remove the pie from the oven and let it cool on a wire rack.
Whipped Cream Ingredients
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- In your mixer bowl, whip the cream on medium/high with the whisk attachment until it is almost stiff.
- Stir in the sugar and vanilla. Whip until the cream holds peaks (about 2-3 minutes).