Serves 8
2 cups finely crushed gingersnaps
½ cup (1 stick) butter, melted
3 tablespoons sugar
1 14-ounce can sweetened condensed milk
¼ cup fresh lime juice
1 tablespoon grated lime rind
1½ cups heavy cream
1 lime, thinly sliced
1. Preheat the oven to 350 degrees.
2. In a bowl, combine the crushed gingersnaps, butter, and sugar well. Put in a 9-inch pie pan and press evenly over the bottom and sides of the pan. Bake for 10 minutes. Remove and cool completely.
3. Pour the sweetened condensed milk into a bowl and add the lime juice and lime rind. Stir until well combined and thickened.
4. Whip the cream and fold into the mixture. Turn the mixture into the pie shell and smooth the top. Cover and freeze for several hours or overnight.
5. Transfer to the refrigerator 1 hour before serving. Garnish each serving with a lime slice.
Variations: Substitute lemon juice, lemon rind, and lemon slices for the lime juice, lime rind, and lime slices in recipe.
Serves 8
1½ cups sifted all-purpose flour
½ teaspoon salt
¼ cup cold butter, cut into small pieces
¼ cup solid shortening
3 tablespoons ice water
3 large eggs
⅔ cup sugar
1 cup light corn syrup
¼ cup butter, melted
¼ light rum
1¼ cups chopped pecans
12 whole pecan halves for garnish
Whipped cream or ice cream, if desired
1. First prepare the pastry for the pie shell.
2. Combine the flour, salt, butter, and shortening in a food processor or with a pastry blender until the mixture reaches a coarse crumb consistency. Add the water and combine in the food processor or stir into a ball. Cover the ball of dough in plastic wrap and refrigerate for 30 minutes.
3. Roll out the dough to a circle ⅛ inch thick on a lightly floured surface. Fit the dough into a 9-inch pie plate. Cut off the extra dough and crimp the edges. Refrigerate until needed.
4. Preheat the oven to 375 degrees.
5. In a large bowl, combine all the filling ingredients, except the pecans. Beat with a wooden spoon for 3 or 4 minutes. Fold in the chopped nuts.
6. Pour the mixture into the pie shell and garnish the top with the pecan halves. Bake for 45 minutes. Cool before slicing. Serve with whipped cream or ice cream, if desired.