Happy Father’s Day to the best Daddy-o around! This week, because I was going out to Duxbury, I obviously had to make something for my dad. Unfortunately, I’ve already made a lot of things he likes: whoopie pies, icebox cake, half moons, lemon meringue pie… So I was in a bit of a bind trying to find something good.
Then I remembered he LOVES key lime pie. I did a quick search for “lime” on my blog (because this is a recipe I feel like I should have made before), but, fortunately, hadn’t made this particular pie. I was also super excited to find out that ginger lime pie is easy. Summery, light, tart, and sweet, it’s a great way to start off your summer.
My roommate came in when I was baking this, saw the recipe, and was like, “There are so few ingredients!” Definitely true, but also definitely helped along by the fact that the crust is ground up ginger snaps mixed with butter.
Start by mixing together those ginger snap cookie crumbs with the melted butter in a bowl.
Then, press this mixture into a 9 inch pie pan.
Bake at 325°F for 10 minutes, and then cool on a wire rack for 10 minutes. While cooling, you’ll make the filling.
Start by whisking together the sweetened condensed milk, egg yolks, and lime juice.
I have to confess something about the lime juice. A year or so ago, my mom got me one of those cool hand juicers (like the ones they have at sweetgreen and Chipotle) to use with citrus. I quickly came to the conclusion that the device made me a superior juicer. So when I quickly googled “how many limes give 1 cup of juice” and it said 8, my immediate thought was that I could make a cup of juice with 6 limes. I bought 8 to be safe, thinking I could use the extra for gin and tonics. Then, I juiced 8 limes, and ended up with the following:
The internet was right, and my hand juicer doesn’t give me super juicing powers. 8 limes gives you a cup of juice.
No gin and tonics for me.
Anyways, your next step is to whisk in the lime zest to incorporate.
Pour the filling into the pie crust and return to the oven to bake for about 30 minutes, until the middle is set.
Allow to cool at room temperature for an hour or so, and then cover and chill overnight. Serve chilled.
This pie would benefit from some quick whipped cream, but is pretty satisfying on its own.
Ginger Lime Pie
- 4 tablespoons butter, melted
- 1 1/2 cups ginger snap cookie crumbs
- 14 oz sweetened condensed milk
- 6 egg yolks
- 1 cup fresh lime juice (8 limes)
- zest from 3 limes
- In a medium bowl, combine melted butter and ginger snap cookie crumbs.
- Press mixture into the bottom and sides of a 9-inch pie plate.
- Bake at 325°F for 10 minutes. Allow to cool at room temperature on a wire rack for 10 minutes.
- Meanwhile, make the filling. Whisk together the sweetened condensed milk, egg yolks, and lime juice to combine.
- Whisk in the lime zest to distribute.
- Pour the mixture into the pie crust. Return to the oven and bake for about 30 minutes, until the center has set.
- Remove from oven and cool for about an hour before covering and refrigerating to chill for all least 2 hours.