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. 

Step 1: Ingredients

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

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

1-2 limes (zest or small slice)
whipped cream
That sounds delicious and looks beautiful! Wonderful, wonderful :D
It looks very yummy!
ooh! it looks so yums! nice work!

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