Key Lime Pie with Gingersnap Crust

PREPARATION

Serving Size  8

For the crust

Ingredients

1 c gingersnap cookie crumbs
2 T sugar
¼. t ground ginger
1 ½ t crystallized ginger, chopped
2 T melted unsalted butter

For the filling

Ingredients

½ c Rykoff Sexton™ 100% key lime juice
4 egg yolks
1 (14 ounce) can sweetened condensed milk
2 T grated lime zest
1 pinch salt
1 pinch citric acid (optional)

For the topping

Ingredients

½ pint whipping cream
3 T Monarch confectioners' sugar
1 lime, zest of, to garnish

  1. Chill a mixing bowl and mixer whip. Preheat oven to 350°F.
2. Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs. Pour crumbs into a bowl and mix well with melted butter. Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan. Par-bake crust at 350°F for 10 minutes or until nicely browned. Allow crust to cool while preparing filling.
3. Beat together egg yolks and lime zest in a large nonreactive bowl (mixture may turn pale green). Add condensed milk and continue beating. Add salt, citric acid and lime juice, mixing thoroughly.
4. Set bowl aside and allow mixture to thicken somewhat. When thickened, evenly pour prepared filling into the crust. Bake at 350°F for 10 minutes or until mixture sets but is still slightly ‘jiggly’. Cool pie on a wire rack.
5. Using the chilled mixing bowl, beat cream until soft peaks form. Add sugar 1 T at a time, and continue to beat until firm peaks form.
6. Serve whipped cream on pie as desired, garnished with additional lime zest. Refrigerate unused portions