Galangal Key Lime Pie
The zesty tang of key limes paris perfectly with the citrusy, woody notes of galangal. A refreshing, flavorful spin on a beloved dessert!
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 180 g gingersnap cookies
- 50 g light brown sugar
- 80 g butter, melted (about 6 tbsp)
- ½ tsp salt
- 14 oz sweetened condensed milk
- 4 egg yolks
- 5 g Vân Vân Crimson Galangal, finely blended into a powder
- ½ cup key lime juice
- 8 g key lime zest (about 4 tsp)
Instructions
- 1
Preheat your oven to 375℉
- 2
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.
- 3
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.
- 4
In a large bowl, mix together the egg yolks, condensed milk, salt, key lime zest and powdered galangal.
- 5
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.
- 6
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.