RECIPE: Key Lime Pie With Gingersnap Crust

Serve yourself two or three of these creamy but zesty key lime pies. The gingersnap crust adds a subtle spice, giving the dessert a more nuanced flavour while condensed milk in the filling makes the dessert that much more decadent. Whipped cream adds the last layer of indulgence. Have it with a cup of tea or enjoy all by itself.
Yields: 12 servings
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
1 can condensed milk 1⁄3 cup lime juice
5 egg yolks
1 lime, zested
1 cup whipping cream
1 tablespoon icing sugar
For crust:
1 pack ginger snaps or digestive
1⁄2 teaspoon salt
1⁄3 cup butter, melted
1 Line a 12 cup muffin tin with cupcake liners. Preheat oven to 350°F.
2 Whip cream with icing sugar; cover and set aside in the fridge.
3 In a food processor, grind cookies until fine and place into a bowl. Add in salt and melted butter and stir to combine.
4 Place a heaping tablespoon into the bottle of each liner and use your fingers to press the crust in firmly.
5 Bake crust for 9 to 10 minutes.
6 Mix condensed milk, lime juice, lime zest and egg yolks.
7 Remove the pan from the oven and divide the filling evenly into the cups.
8 Lower the oven to 325°F and bake for 12 minutes. Cool in the fridge for at least one hour and top with freshly whipped cream.
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