Fresh Lime Pie with Gingersnap-Pecan Crust
Purists insist there is no substitute for the distinctively acidic flavor of the ping pong ball-sized, yellow-skinned Key lime, but since I rarely see them at t
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Ingredients
- 1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
- 1/2 cup finely chopped pecans (2 ounces)
- 2 tablespoons sugar
- Pinch of salt
- 5 tablespoons melted unsalted butter
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup strained fresh lime juice
- 1 tablespoon grated lime zest
- 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
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