This Ginger Citrus Pie is so luscious, so creamy, so rich, and so over-the-t0p 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 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.
I brought her 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.” (I’m bringing her the rest of the pie today.)
Enjoy!
Melissa’s Produce sent me Key Limes for recipe testing. This is not a sponsored post and as always, all opinions are my own.
- 4 ½ dozen Ginger Snaps regular or gluten-free
- ½ cup 1 stick unsalted butter, melted
- 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 whole eggs
- About 1 tablespoon fresh lime zest
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Adjust a rack to the center of the oven and preheat it to 375 degrees F.
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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.
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Firmly press crumb mixture into the bottom and along the sides of a 9-inch pie dish.
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Bake in the preheated 375 degree F oven until it's just beginning to brown a bit, about 10 minutes.
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Reduce the oven temperature to 325 degrees F, and let the crust cool completely at room temperature.
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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.
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Pour the filling into the cooled pie crust and place it in the preheated 325 degree F oven.
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Bake for 30 minutes. (It should still be able to jiggle -- mostly in the center, and the edges will have solidified a bit more.)
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Let the pie cool completely, and then place it in the refrigerator for at least 2 hours before serving.
Gluten-free Ginger Snaps are showing up all over the place in the last few months. At the moment you can find them at Trader Joe's and Gelson's Markets for sure. If you're not close to one of those stores, you can order them here.
This
looks
mouth-watering
good!
I can’t wait to bake on. Getting gingersnappers today on my way home! Yeh!
I love all things citrus and this pie sounds awesome especially with the ginger! Have a great new year Valentina!
A creamy, delicious and beautiful pie just bursting with the freshness of citrus and warmth of ginger…thanks for sharing 🙂
Well, this does sound pretty incredible, and I am a real lover of key lime pie! Can’t wait to try this – our neighbor’s grapefruits are almost ripe!
wish I had a grapefruit tree!
Valentina, I’d LOVE to try this pie! I’m a huge grapefruit fan, not so much with limes, so this really intrigues me! Your photos are gorgeous, as usual!! xx
Thank you, my friend. You could skip the lime and use orange, or all grapefruit. (Which I’m sure you know — amazing chef that you are!)
i intend to make this tomorrow, but i wish you would’ve given us another
description of the ginger snap amount. boxes of cookies don’t tell you how many are in them, so i have no way to know if one box is sufficient. just sayin’.
Hi there — Cookie boxes/bags will usually tell you a), how many cookies are in one serving and then b), how many servings per package. Most brands offer cookies that are about the same size. I hope this helps, and the next time I make this crust, I’ll add more forms of measurements. Hope you enjoy the pie! 🙂