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.