Easy Key Lime Pie (with Ginger Snap Crust)

Every year I celebrate spring by making a Key lime pie. But this year the limes in store were depressing, and I had to resort to bottled lime juice. It felt like a large sacrifice in flavor, so I decided to put my emphasis on the crust, an often neglected part of the pie in my opinion. Graham cracker crust is the go-to crust for Key lime, but it could be much more exciting. So how about a cookie crust? A gingersnap cookie crust! Ginger works wonderfully with sweet and sour flavors, and it deserves to share the stage with the tanginess of the Key lime.

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Step 1: Ingredients

Crust:
2-1/4 cup mixture of crushed gingersnap cookies and graham crackers
1 stick of unsalted butter (melted)

Filling:
1 (14-oz) can sweetened condensed milk
1/2 cup Key lime juice
4 egg yolks
2 drops of green food coloring (optional)

Garnish:
1-2 limes (zest or small slice)
whipped cream