Go Back
Print

(Key) Lime Pie

From Cooks Illustrated and Emeril Lagasse

Ingredients

Crust

  • 1 1/2 C gingersnap crumbs, ground in a food processor from gingersnap cookies
  • 2 T sugar
  • 4 T butter, melted
  • dash of cinnamon

Filling

  • 1 14 oz can sweetened condensed milk
  • 1/2 cup fresh lime juice, strained
  • 4 egg yolks
  • a bit of grated lime zest

Topping

  • 1 C sour cream
  • 2 T powdered sugar
  • 1 T lime zest

Instructions

  1. Preheat the oven to 325ºF. Pulse the ground gingersnaps, sugar and cinnamon in a food processor. In a mixing bowl combine with butter. Press the crumbs evenly over the bottom and up the sides of a buttered tart pan. Bake for 15 minutes. Allow to cool for another 15 minutes.
  2. Whisk together the egg yolks and condensed milk and then the lime juice and zest. Pour the filling into the crust and bake for 15 minutes. Cool at room temperature, then refrigerate for at least 2 hours.
  3. Mix together the ingredients for the topping and spread with a spatula on cooled tart. Serve chilled.