Now I have made key lime pie once before for a supper club and it turned out great, but unfortunately I could not find that recipe so I searched around and combined a few that I thought looked good. I knew right off the bat I wanted to do a gingersnap crust, and most recipes for the filling were very similar, but I ended up using the one with only two egg yolks, versus 3-5 I saw on others.
For the filling:
- 2 egg yolks
- 1 can of sweetened condensed milk (14 oz)
- The zest of one lime
- 1/2 cup of Nellie and Joe's Famous Key West Lime Juice or fresh lime.
- A little over a cup and a half of crushed gingersnaps
- 2 tablespoons of sugar
- 6 tablespoons of melted butter.
Once cooled I added in the well mixed filling and put back in the oven for a little under 20 mins. Let cool about 10 mins and then stick in the fridge for at least an hour to cool!
Quick, easy and super delish!!! Happy Birthday Tina:) Enjoy!