A refreshing pie with a creamy lime filling. You can purchase gingersnap cookies for the crust, or make your own, using this recipe. So delicious, just be sure to hide the leftover slices where the family can’t find it.
Crust
- 1-1/2 cups gingersnap crumbs
- 3 tbsp granulated sugar
- 6 tbsp butter, melted
- 2 tsp finely grated lime zest
Chiffon Filling
- 4 tsp unflavored gelatin
- 1/3 cup water
- 1-1/4 cups granulated sugar
- 3/4 cup freshly squeezed lime juice (from 8-10 limes)
- 5 eggs, separated
- 2 tbsp finely grated lime zest
- 1/4 tsp salt
To Make the Crust
Preheat oven to 325 degrees F
In a large bowl, combine crumbs, sugar, butter, and lime zest, using a fork to blend thoroughly. Let stand for 10 minutes to meld flavors.
Place mixture in a 9-inch pie plate (with a generous, 4-cup capacity) and pat firmly and evenly over bottom and sides of dish. Bake for 5-7 minutes to set; cool completely.
To Make Chiffon Filling
In a medium saucepan, sprinkle gelatin over water and let stand for 5 minutes. Add 3/4 cup of the sugar, lime juice, and eggs yolks, and whisk until smooth.
Place mixture over medium heat and cook, whisking constantly, until foamy and slightly thickened and steam begins to rise from the surface, about 5-7 minutes. Do not boil. Pour into a large bowl and stir in lime zest.
Refrigerate, stirring occasionally to smooth and prevent skin from forming, until mixture is cool and has the gelatinous consistency of unbeaten egg whites, just over an hour. Whisk to loosen, as necessary, before proceeding.
In a large bowl, beat egg whites with salt until soft peaks form. Gradually add remaining 1/2 cup sugar and continue beating until stiff.
Add lime mixture to egg whites and, using a rubber spatula, gently fold until blended and no streaks of white remain. Pile filing into prepared crust, mounding it slightly in the center. Chill at least 4 hours before serving.
