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Key Lime Pie

Try this delicious recipe!


32 gingersnap cookies, broken into pieces, about 9 oz (270 g)
1/3 cup (80 mL) unsalted butter, melted
1 can (300 mL) sweetened condensed milk, not evaporated milk
4 tsp (20 mL) finely grated lime zest
½ cup (125 mL) lime juice, about 4 limes
4 egg yolks
Whipped cream, optional
Lime slices and thinly sliced candied ginger for garnish


  1. Preheat oven to 375°F (190°C). In a food processor, pulse gingersnaps until fine crumbs form. In a medium bowl, stir together crumbs and butter until well combined.
  2. Press crumb mixture over base and up sides of a 9-inch (23 cm) pie plate. Bake until firm, about 8 minutes. Reduce oven temperature to 325°F (160°C).
  3. In a bowl, whisk together condensed milk, lime zest and juice and egg yolks.
  4. Pour filling into crust. Bake until centre is just set, about 20 minutes. Let cool completely. Refrigerate, covered, until chilled, about 2 hours.
  5. Garnish with whipped cream (if using), lime slices and candied ginger.

Serves 6 to 8