Key lime pies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Key lime pies on a ginger snap cookie crust with hint of spice from chipotle jam. A perfect balance of sweet, tart and spicyness.
For the crust
  • 12 -15 Ginger snap cookies
  • ¼ cup brown sugar
  • 1 tsp lime zest
  • ⅓ cup melted butter
For the filling
  • 1 can (14 oz) sweet condensed milk
  • 1tbsp Lime zest
  • 2 Eggs whole
  • ½ cup Lime juice
  • 1 tsp Chipotle jam (optional)
For the crust
  1. Crush the ginger snap cookies and pulse it in mixer for finer crumbs.
  2. Add the sugar and melted butter, mix it and press into a 9 inch pie pan.
  3. Bake in a preheated oven at 350 F for 10 minutes untill it becomes firm.
  4. Remove from the oven and cool it slightly before adding the filling.
For the filling
  1. In a large bowl, combine the condensed milk, eggs, lime juice and lime zest. Whisk it until well blended, and stir a teaspoon of chipotle jam if using.
  2. Pour the filling into the cooled crust or pie shell.
  3. Bake for 15 minute until set, remove from the oven, cool it and then chill in the refrigerator for an hour or more.
  4. Serve the key lime pie chilled with a dollop of whipped cream or frost it with sour cream on top.
  5. Dash of sriracha may be !
Recipe by saffronstreaks at