Ginger Pecan Key Lime Pie Recipes

RECIPES

Steps:

• Step 1:In a large sandwich bag, place all the ginger snap biscuits and bash vigorously with a rolling pin until you get fine crumbs.Step 2:In a pan melt the butter and sugar together until completely dissolved.Step 3:Add the crumbs to the butter and stir until completely coated.Step 4:Place this into a loose based pie dish and press down firmly to create the base and walls of the pie making sure there are no holes. Then place into the fridge to set for about 15-20 minutes.Step 5:In a large bowl whisk together the double cream, condensed milk and lime juice and zest until completely mixed together and the mixture becomes stiff.Step 6:Spoon this onto the biscuit base and place in the fridge for approximately 4 hours to set. Before serving, sprinkle with more lime zest and molasses sugar.

KEY LIME PIE WITH A GINGERSNAP CRUST

Steps:

• Chill a mixing bowl and mixer whip.
• Preheat oven to 350°F.
• Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
• Pour crumbs into a bowl and mix well with melted butter.
• Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
• Par-bake crust at 350F for 10 minutes or until nicely browned.
• Allow crust to cool while preparing filling.
• Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
• Add condensed milk and continue beating.
• Add salt, citric acid and lime juice, mixing thoroughly.
• Set bowl aside and allow mixture to thicken somewhat.
• When thickened, evenly pour prepared filling into the crust.
• Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
• Cool pie on a wire rack.
• Using the chilled mixing bowl, beat cream until soft peaks form.
• Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
• Serve whipped cream on pie as desired, garmished with additional lime zest.
• Refrigerate unused portions.