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Prep Time: 240 Minutes Cook Time: 40 Minutes |
Ready In: 280 Minutes Servings: 10 |
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Ingredients:
9 ounce(s) gingersnaps (about 35) |
6 tablespoon(s) unsalted butter melted |
2 tablespoon(s) granulated sugar |
1 teaspoon(s) kosher salt divided |
2 large eggs |
14 oz. can(s) sweetened condensed milk |
1 tablespoon(s) lemon zest finely grated |
1/2 cup(s) lemon juice |
1 cup(s) heavy cream |
2 tablespoon(s) confectioner's sugar |
Directions:
1. Heat oven to 350 degrees.
2. Process gingersnaps in food processor to fine crumbs. Ass butter, granulated sugar, and 1/2 tsp. of salt. Pulse until moistened. Press mixture into bottom and up sides of 9-inch pie plate, using a straight-sided measuring cup to help.
3. Place on rimmed baking sheet and bake until edges are dry and set, about 16-18 minutes. (Note: bottom will still appear soft and moist, but will become firmer as it cools. This is a crunchy cookie crust, not soft graham cracker-type crust.) Let cool.
4. In med. bowl, whisk together eggs, condensed ,ilk, lemon zest and juice and remaining 1/2 tsp. salt. Pour into crust and bake until set in the center, about 18-20 min. Let cool and then refrigerate until firm, at least 2 hours.
5. Before serving, whip cream and confectioner's sugar with electric mixer on medium until soft peaks form, 2-3 minutes. Serve with pie.
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