}); Crush Gingersnaps To Make A Spiced Crust For Your Zesty Key Lime Pie

Crush Gingersnaps To Make A Spiced Crust For Your Zesty Key Lime Pie

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.

KEY LIME PIE WITH GINGERSNAP CRUST

Yields12 Servings
Total Time37 mins

INGREDIENTS

 1 can condensed milk
 ⅓ cup lime juice
 5 egg yolks
 1 lime, zested
 1 cup whipping cream
 1 tablespoon icing sugar
For crust:
 1 pack gingersnaps or digestives
 ½ teaspoon salt
 ⅓ cup butter, melted

DIRECTIONS

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.

Ingredients

 1 can condensed milk
 ⅓ cup lime juice
 5 egg yolks
 1 lime, zested
 1 cup whipping cream
 1 tablespoon icing sugar
For crust:
 1 pack gingersnaps or digestives
 ½ teaspoon salt
 ⅓ cup butter, melted

Directions

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.

Key Lime Pie With Gingersnap Crust
Chef Chelsae-Marie Lee Kong

Chef Chelsae-Marie is a die-hard ‘foodie', so the calling to be a chef felt natural to her. She prides herself on providing a customizable catering experience with local and exotic influences. She pushes new flavors and makes each offering original and memorable.

No Comments Yet

Leave a Reply

Your email address will not be published.