There is no doubt in my mind that my sister, Emily, makes the best pies ever. She is the pie queen. Bow down to her greatness.
My family has to make two of these every single time its made, or else there are dastardly cheating sword duels over the last piece. It’s that good. This pie reminds me of the lemon lime pie that Amelia Bedelia would make to soothe the tides with her employers. You can use this pie to the same effect, if you wish. You could also stick this pie in the freezer for a bit to make this an “icebox” pie.
To make this gluten free, use gluten-free gingersnaps for the crust.
What makes this recipe enchanting:
Perfect for a date night in
Goes great with ice cream
Makes great leftovers
More desserts perfect for date night:
A snazzy and sassy gingersnap crust, that adds a fun twist to a simple cookie crumb pie crust
A tangy and creamy filling that screams summer
An optional blueberry compote that adds adds that extra special touch that is great for entertaining
Gingersnap Crust:
1 ½ cups crushed gingersnaps
¼ cup white sugar
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted
Cooking spray
Directions: Process crushed gingersnaps, sugar, and salt in a food processor until finely crushed and well combined. Add melted butter and process thoroughly, until the mixture resembles wet sand. Spray a 9-inch pie dish lightly with cooking spray. Press the gingersnap mixture on the bottom and up the sides of the pie dish. Freeze while preparing your filling.
Lemon-Lime Pie Filling:
1 (14-oz.) can sweetened condensed milk
½ tablespoon each lemon zest & lime zest
The juice of 2 lemons and 1 lime, about 1/4 cup total
3 large egg yolks
¼ cup buttermilk
Directions:
Preheat oven to 325 degrees F. Whisk together the sweetened condensed milk, zest, and juice in a bowl first. Beat egg yolks with an electric hand mixer in a medium bowl on high speed for about 5 minutes, or until pale and ribbons form on surface when beater is lifted. Gradually whisk in sweetened condensed milk mixture and whisk until thoroughly combined. Whisk in buttermilk. Pour mixture in prepared gingersnap crust. Bake for 25 minutes (pie will be slightly jiggly). Cool on wire rack for 1 hour. Cover with lightly greased plastic wrap (greased with cooking spray) and refrigerate for 4 hours.
For optimum results, place a slice of that scrumptious perfection on a plate. Drizzle some of the blueberry compote over it (recipe follows), and add a generous spoonful of homemade whipped cream (see my Strawberry Shortcake for the recipe).
Blueberry Compote:
2 cups fresh blueberries
1/3 cup sugar
3 tablespoons water
2 tablespoons lemon juice
1 tablespoon lemon zest
Directions:
Add 1 cup of the blueberries and the remaining ingredients to a small saucepan. Bring to a boil over medium-high het. Reduce heat to low and simmer, stirring occasionally, for about 10 minutes. Remove from heat and stir in 1 cup blueberries. Allow to cool, and then cover and chill until ready to use.