Citrus Ginger Pie is so luscious, so creamy, so rich, and so over-the-top delicious! Serve this at a festive occasion, for an afternoon pick-me-up, or a dessert after a casual dinner.
I guess you could say my mom is a creature of habit in the restaurant department.
At the moment, if she and my dad are out for dinner, I know exactly where they are and what my mom is ordering. (My dad changes it up a bit.)
Even though my mom is a true chocoholic, at her current restaurant of choice, she chooses the Key Lime or lemon pie — every time.
She loves citrus flavors and pies that are “as smooth silk,” as she would say.
So with a Ruby Grapefruit, Key Limes from Melissa’s Produce, and my mom in mind, this is pie came to be.
What’s in this recipe?
- Ginger Snap cookies
- Key limes
- fresh ginger
- sweetened condensed milk
- Crème Fraîche
I brought my mom a few slices as soon as it was ready, and by that evening she called to see if there was more. So I know this pie is super delicious and “as smooth as silk.”
More citrus desserts:
- Mini Lemon Berry Pavlovas
- Champagne Blood Orange Crème Brûlée
- Cranberry Orange Cake with Amaretto Glaze
- Gluten-Free Lemon Bars with Coconut Crust
Melissa’s Produce sent me Key Limes for recipe testing. This is not a sponsored post and as always, all opinions are my own.
Citrus Ginger Pie Recipe
For the crust
- 4½ dozen Ginger Snaps (regular or gluten-free)
- ½ cup (1 stick) unsalted butter, melted
For the filling
- ½ cup fresh lime juice (Key limes are a lovely choice)
- ½ cup fresh Ruby grapefruit juice
- 2 teaspoons fresh ginger pulp
- 2 (14-ounce) cans sweetened condensed milk
- ¼ cup crème fraîche
- 2 large eggs
- about 1 tablespoon fresh lime zest
- Adjust a rack to the center of the oven and preheat it to 375°F.
For the crust
- Add the the Ginger Snaps to a food processor fitted with the blade attachment. Blend until you have very fine crumbs. Pour this into a mixing bowl and stir in the melted butter.
- Firmly press crumb mixture into the bottom and along the sides of a 9-inch pie dish. Bake in the preheated 375°F oven until it's just beginning to brown a bit, about 10 minutes.
- Reduce the oven temperature to 325°F, and let the crust cool completely at room temperature.
For the filling
- In a medium-sized mixing bowl, whisk the lime juice, grapefruit juice and ginger together. Then whisk in the sweetened condensed milk and crème fraîche. Once that's smooth, add the eggs and continue to whisk until the mixture is completely smooth.
- Pour the filling into the cooled pie crust and place it in the preheated 325°F oven. Bake for 30 minutes. (It should still be able to jiggle -- mostly in the center, and the edges will have solidified a bit more.)
- Let the pie cool completely, and then place it in the refrigerator for at least 2 hours before serving.
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