– gingersnaps – kosher salt – unsalted butter – egg yolks – zest of one lime – sweetened condensed milk – key lime juice – whipped cream – lime slices – lime zest
Process the gingersnap cookies in a food processor until you have fine crumbs.
Combine the gingersnap crumbs, salt, and melted butter together in a large bowl.
Press the gingersnap mixture into a 9 inch pie pan, pressing up the sides to form a neat edge.
Bake the crust for until very fragrant and just set, about 10 mins.
Combine the egg yolks and lime zest in a medium bowl and beat until pale, light, and fluffy, about 4 mins.
Slowly add the sweetened condensed milk while beating.
Slowly add the key lime juice while beating.
Bake for 8 mins. The filling should be set, but still jiggly.
Garnish with whipped cream, lime slices and lime zest if desired.