Classic key lime pie made with sweetened condensed milk gets a taste upgrade with a gingersnap crumb crust.
1 cup gingersnap crumbs (about 20 small cookies)
1/2 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
3 large eggs, separated
1 (14-ounce) can sweetened condensed milk
2 teaspoons fresh lime zest
1/2 cup Key Lime juice or freshly squeezed lime juice
1/3 cup powdered sugar
1/4 teaspoon cream of tartar
1/3 cup sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Combine Crust ingredients, mixing well. Press firmly into bottom and partially up sides of a 9-inch pie plate.
Bake for 8 minutes. Let cool.
Whisk together egg yolks (reserve egg whites for meringue), sweetened condensed milk and remaining filling ingredients in a medium-size bowl until well blended. Pour Filling into pie crust.
Combine reserved egg whites and cream of tartar in a glass or metal bowl; beat at medium speed until soft peaks form. Gradually beat in sugar until stiff peaks form; beat in vanilla just until combined.
Spread Meringue over filling, sealing to edges of crust.
Bake for 25 minutes or until golden. Chill before serving.