Meyer Lemon Pie with Gingersnap Crust

An adaptation from this Epicurious Key Lime Pie recipe, the crust is made of pulverized ginger snap cookies instead of graham crackers and it is sooo good & relatively easy. The first time I made this I attempted a diamond design on the top with a homemade stencil. The edible glitter but it was a bust, so we sprinkled ginger snap crumbs on the stencil instead. You can also use a mixture of coconut sugar and powdered ginger.

Ingredients

For crust

• 1 1/2 cups ginger snap cookie crumbs (pulverized in blender or chopper)

• 1 tablespoons agave nectar

• 5 tablespoons unsalted butter, melted

For filling

• 1 (14-ounce) can sweetened condensed milk

• 4 large egg yolks

• 1/2 cup plus 2 tablespoons Meyer lemon juice (5 lemons)

For topping

• 3/4 cup chilled heavy cream

• 1/4 cup coconut sugar (optional)

• 1 tsp powdered ginger (optional)

Directions:

Make crust:

1. Preheat oven to 350°F.

2. Place ginger snap cookies in a blender and run until you have a mixture of dust and small chunks of cookie. Repeat until you have 1 1/4 cup of crumbs.

3. Stir together ginger snap crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

4. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:

1. Whisk together condensed milk and yolks in a bowl until combined well. Add Meyer lemon juice and whisk until combined well (mixture will thicken slightly).

2. Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:

Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream. Sprinkle coconut sugar ginger mixture over the top (with or without stencil) for extra flair.