KEY LIME PIE WITH GIN­GER­SNAP CRUST

Serve your­self two or three of these creamy but zesty key lime pies. The gin­ger­snap crust adds a sub­tle spice, giv­ing the dessert a more nu­anced flavour while con­densed milk in the fill­ing makes the dessert that much more deca­dent. Whipped cream adds the last lay­er of in­dul­gence. Have it with a cup of tea or en­joy all by it­self.

Yields: 12 serv­ings

Prep Time: 15 min­utes

Cook Time: 22 min­utes

To­tal Time: 37 min­utes

IN­GRE­DI­ENTS

1 can con­densed milk

1⁄3 cup lime juice

5 egg yolks

1 lime, zest­ed

1 cup whip­ping cream

1 ta­ble­spoon ic­ing sug­ar

For crust:

1 pack gin­ger snaps or di­ges­tive

1⁄2 tea­spoon salt

1⁄3 cup but­ter, melt­ed

DI­REC­TIONS

1 Line a 12 cup muf­fin tin with cup­cake lin­ers. Pre­heat oven to 350°F.

2 Whip cream with ic­ing sug­ar; cov­er and set aside in the fridge.

3 In a food proces­sor, grind cook­ies un­til fine and place in­to a bowl. Add in salt and melt­ed but­ter and stir to com­bine.

4 Place a heap­ing ta­ble­spoon in­to the bot­tle of each lin­er and use your fin­gers to press the crust in firm­ly.

5 Bake crust for 9 to 10 min­utes.

6 Mix con­densed milk, lime juice, lime zest and egg yolks.

7 Re­move the pan from the oven and di­vide the fill­ing even­ly in­to the cups.

8 Low­er the oven to 325°F and bake for 12 min­utes. Cool in the fridge for at least one hour and top with fresh­ly whipped cream.