Best Key Lime Pie and Pecan Gingersnap Pie Crust

Written by Becky
I have a key lime pie connoisseur who is a dear friend of mine.  Tiffany has her favorites around town and isn’t shy about ones she doesn’t feel match up to her fine palette.  She is the least bit arrogant and one of the sweetest gals I know but she is a key lime pie snob.
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 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).

Key Lime Pi
e with Pecan Gingersnap Crust
adapted from Food Finery and

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

gingersnap pecan pie crust (from
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
lime curd: Place the sugar, whole eggs, egg yolks, juice and zest in a medium pan on low and continually whisk to combine (keep at low heat so you will not scramble the eggs).  After 5 minutes on low, increase the temperature to medium low and constantly whisk until the mixture turns pale and thickens (about 8-10 minutes). Remove from heat and whisk in the butter. Store in jars or an airtight container for up to one month.
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.
gingersnap pecan pie crust:
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.

Comment for a chance to win 2 free tickets to Salt Lake City’s Tastemakers. A two-day strolling food event, next Thursday and Friday, featuring restaurants from across the state.Participants will be able to sample food from top local restaurants, experience the atmosphere of participating restaurants and explore downtown Salt Lake City. Read more about the event on Salt Lake Magazine.  Winner will be announced next Wednesday, May 18th, and tickets can be picket up at the event.

Comments (29)

  1. This pie looks delish! The sweet zing of key lime has my mouth a-waterin. And I'd sure love those free tix! If I don't get them, I'm going anyway 🙂

  2. I used to not be a gingersnap fan, but that has changed in the last few years. This pie looks amazing and full of spring!

  3. Phil, I asked my sommelier friend and he said that usually any acidy dessert is a wine crusher, but you could go with go with muscat-y or overthetop. Beaumes de Venise, a Kracher TBA, or Old LH Gewurtz. Hope that helps!

  4. I'm excited about the Tastemakers event. I feel like I haven't really gotten to know enough SL restaurants, so this will be a great opportunity.

    By the way, I love key lime pie. I've had key lime cheesecake with a graham crust and really liked the combination, so I'll have to try this pie with gingersnaps and pecans. 🙂

  5. Becky, Agreed but I worry though that something muscat-y might overwhelm the lime. Nonetheless, looks like we have a tough one on our hands.

  6. I LOVE the flavor lime adds to pie! Thanks for this recipe! DYK: Lime is one of many citrus fruits that helps clean out your liver? *Keeping my fingers crossed I win Tastemakers tickets!*

  7. Isabel, you are the lovely and lucky winner of two tickets to tastemakers. Please email beckyros at gmail for more info on when and where to pick them up.

  8. Key lime pie is my all time favorite! As soon as I can get my hands on some key limes (or even regular limes, which are sadly hard to come by where I am) I am making this!

  9. Sounds great, but key lime pie is traditionally made with sweetened condensed milk and not cooked to make the curd. Instead you combine egg yolks, and the condensed milk, and then add the lime juice. I'm going to try your crust, though.

  10. I want to make this in cheesecake form. I feel like key lime cheesecake in this crust would be amazinggg. I'll let you know how it turns out 🙂

  11. OMG – I have been searching for a key lime pie recipe and I think this is the winner. I've never made it before and it's on my Top 100 list of things to make. Drooling.

  12. Thank you!
    I have been using this recipe for a couple years now. It always works and people are always asking for more!

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