Recipe, notes, and photos by Suzanne Nuyen at BunBoBae.com
The zesty tang of key limes paris perfectly with the citrusy, woody notes of Crimson Galangal. A refreshing, flavorful spin on a beloved dessert!
For the crust
180g gingersnap cookies 50g light brown sugar 80g butter, melted about 6 tablespoons ½ teaspoon salt
For the filling
14oz sweetened condensed milk 4 egg yolks 5g Crimson Galangal, finely blended into a powder ½ cup key lime juice 8g key lime zest (about 4 teaspoons)
For the crust
Preheat your oven to 375℉.
Finely crush the gingersnap cookies. In a medium bowl, add the brown sugar, salt and butter to the cookie crumbs until the mixture resembles wet sand.
Press the cookie mixture into the bottom and sides of a 9-inch pie tin. Bake for 10-15 minutes, until lightly browned. Set aside to cool while you make the pie filling.
For the filling
In a large bowl, mix together the egg yolks, condensed milk, salt, key lime zest and powdered galangal.
Add the key lime juice to the pie filling mixture and stir well to combine. The mixture should begin to thicken. Pour this mixture into your cooled pie crust.
Bake the pie for 15-20 minutes until the center is set but still wiggly. Cool for at least 3 hours, preferably overnight, before slicing.
