Tart but sweet custard pie bursting with lime flavor in a ginger snap crust
For the crust
- 1 1/2 cups crushed gluten free ginger snaps
- 4 tbsps melted butter
For the filling
- 1/2 cup lime juice
- 2 tsp lime zest
- 10 oz sweetened condensed milk
- 4 oz sweetened condensed coconut milk*
- 3 egg yolks
- 1 tsp cornstarch*
- 1 tbsp almond milk*
For the topping
- 1/2 cup heavy whipping cream
- powdered sugar to taste
For the crust
Combine the crushed gluten free ginger snaps and melted butter. Mix together until well combined.
Pour into pie pan and press into the sides so that the pan has an even coating of ginger snap crumbs. Tip: Use a measuring cup to press the ginger snap crumbs into the sides of the pan.
Bake at 350 for 10 minutes. Set aside.
For the filling
With an electric mixer (or a whisk), mix the egg yolks until they are lighter in color and light and fluffy, about 3 minutes
Add the sweetened condensed milk, sweetened condensed coconut milk, and lime zest. Mix for 2 minutes.
Add the lime juice and mix until smooth and combined.
In a small dish, whisk together the cornstarch and milk until smooth. Add to the mixture and mix until combined.
Bake at 350 for 10 minutes or until the filling is set (only has a slight wobble). Chill for a few hours until you are ready to serve.
For the topping
With a stand mixer or electric mixer, whip the heavy whipping cream until soft peaks form.
Add desired powdered sugar. Mix again until stiff peaks form.
Decorate with whipped cream and lime zest.
*Adding sweetened condensed coconut milk is optional. It makes the filling a bit fluffier and less sweet than sweetened condensed milk. If you can't find sweetened condensed coconut milk or don't want to make it, use 14oz of regular sweetened condensed milk and remove the cornstarch and milk.
**See blog post for details on how to make sweetened condensed coconut milk.
*** See blog post for substitutions for making this pie dairy free as well.