Best Key Lime Pie and Pecan Gingersnap Pie Crust
- 1/2 Cup sugar
- 2 whole eggs
- 2 egg yolks
- the juice from 10 key limes
- the zest from 4 key limes
- 6 Tablespoons butter
- 2 Cups key lime curd (recipe above makes about 2 cups)
- 2 cups whipping cream
- 1 teaspoon vanilla
- 2 Tablespoons sugar
- gingersnap pecan pie crust (from Gourmet.com):
- 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
- Flour for dusting
- 1 cup finely crushed gingersnap cookies (5 oz; 20 2-inch cookies)
- 1/2 cup finely chopped pecans (2 oz)
- 2 tablespoons sugar
- 1/8 teaspoon salt
- This recipe is vegetarian
- Produce
- Key limes, juice from (10)
- Key limes, zest from (4)
- Pecans (1/2 cup)
- Cooking & Baking
- Flour (1)
- Salt (1/8 teaspoon)
- Sugar (3/4 Cup)
- Vanilla (1 teaspoon)
- Bread & Baked Goods
- Gingersnap pecan pie crust (1)
- Snacks
- 1 cup finely crushed gingersnap cookies (5 oz)
- Dairy
- Butter (6 Tablespoons)
- Butter, unsalted (5 tablespoons)
- Whipping cream (2 cups)
- Refrigerated
- Egg yolks (2)
- Eggs, whole (2)
- Key lime curd (2 Cups)
Preparation
Read recipe preparation on thevintagemixer.com
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Published May 18, 2011 (1 year ago).
6 people saved this recipe.
