If I had known that it would be snowing in mid-March in New York, I may have stayed in Minnesota. Then at least I could be frolicking in some beautiful mountains of white fluff, rather than getting whipped by a wintry mix that is equal parts rain and stinging ice, and forms nothing but mush once it hits the ground. If I have to turn to the kitchen to defeat my weather misery once more this year, I may very well end up working through all my summer recipes and already be into pumpkin, apples, and all other things fall by the time spring gets here. Yes, I know that is in less than a week.
Punxsutawney Phil be damned, I am working up a storm trying to will warmer climes to New York. And what better way than with a super easy to make, citrusy, and spicy dessert that’ll have your face puckering and your hands reaching for a second slice? The lime filling is reminiscent of a drink you may have once drank at a swim-up bar somewhere in the Caribbean, while the warm spices of the gingersnap cookie crust are firmly grounded in this wintry season. Even though I thought I had had my fill of cinnamon, clove, nutmeg and all other winter spices by now, their contrast with the key lime filling made me almost sad to think that their season is soon to be over (please, God, please). Key word: almost.
And for any leftover limes you end up with, may I suggest a stiff rum-based drink to help the pie with chasing away the latest bout of wintry mix?
Key Lime Pie
Adapted from A Year of Pies
Makes one pie
For the crust:
12 ounces gingersnap cookies
7 tablespoons unsalted butter, melted
For the filling:
1/4 cup fresh squeezed lime juice
2 1/2 tablespoons lime zest
3 egg yolks, beaten
14 ounce can condensed milk
Preheat oven to 350 degrees.
For the crust, pulse the gingersnap cookies in a food processor until they are reduced to fine crumbs. In a bowl, mix the crumbs and the melted butter until well-incorporated. Lightly grease a 9-inch pie pan. Place the crumbs into the pan, and firmly press them into the bottom of the pan and halfway up the sides of the pan.
Bake the pie for 10 minutes and then let cool completely before filling.
For the filling, whisk together all ingredients in a bowl. Pour the filling in the pie crust. Bake for 15 minutes. Remove and cool. This pie can be covered and stored in the fridge.