She recently created her own key lime pie recipe, that is by far my favorite. I made a slight alteration and decided to make in with a gingersnap and nut crust that I found at Gourmet.com. There are three parts to this pie, the lime curd, the whipped pie filling, and the pie crust. You may make the lime curd and the crust a day in advance. Also, you can use a store bought pie crust if you’re in a rush (graham cracker or regular crust).
for the lime curd:
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
for the pie filling:
2 Cups key lime curd (recipe above makes about 2 cups)
2 cups whipping cream
1 teaspoon vanilla
2 Tablespoons sugar
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
pie filling: Whip the cream until it thickens quite a lot (about 5 minutes) then add the vanilla and sugar. Fold the lime curd in with a rubber spatula and fill desired pie/tart crusts. Chill 2 hours then top with additional whipped cream if desired. Allow to come to room temperature for 10 minutes before serving.
Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie or tart dish, knocking out excess flour. Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
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