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Satsuma Lime Gingersnap Pie Recipe

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This recipe for Satsuma Lime Gingersnap Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Crust:
1 1/2 cups finely ground gingersnap cookie crumbs
2 1/2 tablespoons brown sugar
2 teaspoons minced crystallized ginger
1/2 teaspoon cardamom
6 tablespoons unsalted butter (melted)
For the Filling:
2 (14-ounce) cans of sweetened condensed milk
10 egg yolks
1 tablespoon zest and 1/2 cup juice from about 7 satsumas
1 teaspoon zest and 1/3 cup juice from about 4 limes
Directions:
Directions:
1
For the Crust: Combine cookie crumbs, brown sugar, cardamom, and crystallized ginger in a large bowl. Folding with a rubber spatula, slowly add melted butte and continue folding until evenly moistened.
2
Press mixture into bottom of pie dish, covering the bottom and sides. (Wearing plastic gloves while doing this will ensure the mixture doesn’t stick to your hands). Refrigerate crust for one hour. Adjust oven rack to center position and preheat oven to 350°F.
3
Bake empty crust until golden brown, 8 to 10 minutes.
4
Assembling the Pie: Whisk together the condensed milk and egg yolks in a large bowl until just combined. Whisk in satsuma zest, satsuma juice, lime zest, and lime juice. Pour mixture into par-baked pie crust. Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Allow to cool, and serve.

 

 

 

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