GINGER PECAN KEY LIME PIE

GINGER PECAN KEY LIME PIE image

Yield Makes six regular or eight small servings

Number Of Ingredients 7

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2 cups crumbs from Pecan Sandies cookies (about 10 cookies)
3/4 teaspoon ground ginger
3 tablespoons melted butter
14 ounces sweetened condensed milk
3 egg yolks
5 ounces key lime juice
Whipped cream, thin lime slices, crystallized ginger for garnishes

Steps:

Preheat oven to 325 degrees. Crumb the Pecan Sandies in a food processor, with the ground ginger. Pour crumbs into a bowl and mix with melted butter until well blended. Pat crumbs into a 9 inch pie plate and bake for about 15 minutes. Allow to cool. Increase oven temperature to 350 degrees. Combine condensed milk, egg yolks and lime juice. Blend until smooth. Pour into cooled crumb crust and bake for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, garnish with whipped cream, curled lime slices and chopped crystallized ginger.