MARGARITA-KEY LIME PIE WITH GINGERSNAP CRUST
Make and share this Margarita-Key Lime Pie With Gingersnap Crust recipe from Food.com.
Provided by Galley Wench
Categories Pie
Time 29m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare crust:.
- Stir together coconut, gingersnaps and butter.
- Press into bottom and up sides of a 9 inch pie plate.
- Bake at 350 degrees for 8 minutes.
- Cool on wire rack.
- Prepare Filling:.
- In a heavy saucepan, combine, eggs, lime juice, orange liqueur, tequila and condensed milk over medium heat, stirring often approxiately 20 minutes or until temperature reaches 165 degrees. Remove from heat, stir in lime rind; cool completely (approximately 2 hours).
- Beat whipping cream at high speed with an electric mixer until soft peaks form.
- Fold into egg mixture.
- Spoon into Gingersnap crust.
- Freeze 2 hours or until firm.
- Let stand 20 minutes before cutting.
- Garnish if desired.
Nutrition Facts : Calories 720.7, Fat 44.1, SaturatedFat 27.6, Cholesterol 232.4, Sodium 290.5, Carbohydrate 71.1, Fiber 1.7, Sugar 58.2, Protein 13.8
GINGERSNAP CRUST
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie crust
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
- Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.
LIME PIE WITH GINGERSNAP CRUST
Make and share this Lime Pie With Gingersnap Crust recipe from Food.com.
Provided by Boomette
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Crust: Turn on the oven to 325°F.
- In a bowl, combine the butter and cookie crumbs until evenly coated. Press the mixture into a 9-inch pie plate. Press it harder. Go back again and press the whole bit harder against the sides and bottom of the plate. Slide it into the oven. Bake for 10 minutes. Go zest and squeeze your limes (not a metaphor). Once the crust is done, take it out and cool it on a rack for 10 minutes.
- Filling: In the bowl of your electric mixer, throw in the milk, yolks, and lime juice. Turn on low until its all mixed together. Add the zest and turn on low until you see the flecks throughout the mixture.
- Pour the filling into the crust. Bake for 25-30 minutes. You're looking for a solid center with no wiggle.
- Cool the pie down a bit, between another 20-30 minutes. Then throw it in the refrigerator for 2 hours at least.
- Serve with unsweetened whipped cream and a slice of lime zest if you're feeling fancy.
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KEY LIME PIE WITH GINGERSNAP CRUST – BECK EATS WORLD
From beckeatsworld.com
Cuisine AmericanEstimated Reading Time 3 minsCategory DessertTotal Time 4 hrs 26 mins
- Preheat oven to 350 degrees. Crush ginger snaps in a food processor until you have crumbs. Pour in melted butter and sugar, then pulse until combined. Pour crust into a 9” deep dish pie plate and use hands to press the crust into an even layer on the bottom and sides. Bake for 6-8 minutes. Remove from oven and cool completely on a wire rack, about 30 minutes.
- For the filling, preheat oven to 350 degrees. Pour lime juice, sweetened condensed milk, sour cream, egg yolks, and zest into a large bowl on a stand mixer with a whisk attachment. Mix on low until combined, then mix on medium-high for 2-3 minutes. Be sure to scrape the sides occasionally.
- Pour filling into cooled pie crust and bake 15-20 minutes until the center is set with a slight jiggle. Do not allow the filling to brown. Remove from oven to cooling rack for 30 minutes, then refrigerate for at least 2-3 hours.
- Once the pie is cooled, prepare the whipped cream by putting all ingredients into the stand mixer in a COLD bowl. Mix on high for 3-5 minutes until stiff peaks are formed. Pipe whipped cream onto pie or serve a dollop on the side of a slice when serving. Keep any leftover pie or whipped cream refrigerated.
GINGERSNAP CRANBERRY LIME PIE + VIDEO | KEVIN IS COOKING
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4.9/5 (19)Calories 581 per servingCategory Dessert
- Preheat oven to 350°F. Pulse cookies in a food processor until finely ground, should be about 1 cup. Add the walnuts and pulse until finely ground. Add butter and brown sugar and pulse to combine.
- Remove 12 cranberries and set aside. Bring remaining cranberries, 1 cup sugar, and 1/4 cup water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until smooth.
- Roll 12 reserved cranberries in a small bowl with about a tablespoon of corn syrup and dry them on a wire rack in the refrigerator for 30 minutes.
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