Sweetened Condensed Milk Key Lime Pie with Gingersnap Crust
Classic key lime pie made with sweetened condensed milk gets a taste upgrade with a gingersnap crumb crust.
Ingredients
Scale
Crust
- 1 cup gingersnap crumbs (about 20 small cookies)
- 1/2 cup graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
Filling
- 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
Meringue
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- 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.