Lemon ginger pie

Lemon ginger pie


Print Recipe
Lemon ginger icebox pie
This lemon ginger chilled dessert is inspired by the "Chicago Tribune." Its quick and easy to make but requires time to chill in the refrigerator. Lemon and ginger pie on happensatthebean.com #happensatthebean
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Instructions
  1. For the crust, heat oven to 350 degrees. Combine 1 1/4 cups gingersnap crumbs with the powdered sugar. Add the melted butter, and stir to combine. Press the crumbs into a deep dish pie dish or a 9-inch springform pan, working the crumbs up the sides of the dish and pressing down firmly with your hands or the bottom of a measuring cup. (Or divide among six individual springform pans, a scant 1/4 cup in each.) Bake the crust, 10 minutes; remove from oven and set aside to cool for at least 30 minutes.
  2. For the filling, combine the condensed milk, lemon juice, egg yolks and lemon zest in a medium bowl, stirring until well blended. Pour the filling into the pre-baked crust (or in the individual pans), and bake at 350 degrees for 15 minutes. Remove the pie from the oven, let cool at room temperature about 30 minutes, then press plastic wrap tightly on the top of the filling. Refrigerate at least 4 hours or overnight.
  3. To serve, Add the powdered sugar. Remove the plastic wrap from the top of the pie. Top the refrigerated pie with whipped cream if desired.