A Debbi adaptation from this Epicurious Key Lime Pie recipe, using the Meyer lemons from her parents' tree and less sugar and butter. The crust is made of pulverized ginger snap cookies instead of graham crackers and it is sooo good and relatively easy. We attempted a diamond design on the top with a stencil of our own making. We had edible glitter but it was a bust, so we sprinkled ginger snap crumbs on the stencil instead.
- 1 1/4 cups ginger snap cookie crumbs (pulverized in blender or chopper)
- 1 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons Meyer lemon juice
- 3/4 cup chilled heavy cream
- Preheat oven to 350°F.
- Place ginger snap cookies in a blender and run until you have a mixture of dust and small chunks of cookie. Repeat until you have 1 1/4 cup of crumbs.
- Stir together ginger snap crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
- Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
- Whisk together condensed milk and yolks in a bowl until combined well. Add Meyer lemon juice and whisk until combined well (mixture will thicken slightly).
- Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
Decorative stencil: take a piece of 8.5x11" paper and cut shapes with an exacto knife. Lay the paper down on the pie that has already been slathered with whipped cream. Sprinkle the dust of your choice lightly over the exposed areas of the stencil and gently remove the paper (it helps to have 4 hands lifting all corners at once).