Lime Pie with Ginger Snap Crust and Ginger Whipped Cream

Makes one 9″ pie – Serves 8
INGREDIENTS
For ginger snap crust
1¾ cups gingersnap cookies, crushed
¼ cup brown sugar
1 tablespoon all-purpose flour
½ teaspoon kosher salt
3 tablespoons unsalted butter, melted
For lime pie filling
1 can (14-ounce) can sweetened condensed milk
4 large egg yolks
½ cup lime juice, freshly squeezed
2 tablespoons lime zest, plus more for garnish
DIRECTIONS
Preheat oven to 350°F.
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