Ingredients
1/2 C Fresh Lime Juice
Lime Zest
1 15oz can Sweetened Condensed Milk
2 egg yolks
1 block Graham Crackers
1/2 c Butter
1/4 c Brown Sugar
1T crystallized ginger chunks
Preparation
Grind up softened butter and graham crackers in a food processer or blender – add the brown sugar and crystallized ginger and pulse.
Press it into a pie plate and put it in a 350 degree oven for about 10-15 minutes until it gets puffy in the middle. Take it out and re-form the crust as best you can; don’t worry if it isn’t perfect; the more carmelized it is, the tastier!
While you’re pre-baking the crust, grate 3-4 limes on a small cheese grater and into a bowl. You should have about a half teaspoon or so of lime zest/gratings. Juice enough limes for 1/2 C of lime juice and whisk it into the bowl with the Sweetened Condensed Milk…it will thicken as it reacts with the citric acid. Add the egg yolks.
Pour it into the partially pre-baked crust that you’ve neatened up and bake for ten more minutes. Serve at room temp or slightly chilled.
