Try this Key Lime Pie with gingersnap crust recipe, or contribute your own.
Suggest a better descriptionCrust:
Preheat oven to 350
Pulse gingersnap cookies and brown sugar in a food processor until they are well combined and the crumbs are uniform in size. Transfer to a medium bowl and add the melted butter. Stir to combine thoroughly until the mixture is evenly moist, crumbly and holds together when you squeeze a handful.
Press the crust mixture evenly on the bottom and sides of a 9-in glass pie dish.
Bake for 10 min. Cool the crust for at least 10 min before filling.
Filling:
In a large bowl, whisk together the milk, egg yolks, juice and zest until well combined.
Pour the mixtures into the prepared pie crust.
Bake for 15-17 min until the center is set.
Remove the pie from the oven and let cool on wire rack,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (995g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3936 | ||
Calories from Fat: 1527 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169.7g | 226 % | |
Saturated Fat 79.2g | 396 % | |
Monounsaturated Fat 64.9g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 873.4mg | 269 % | |
Sodium 4969.1mg | 171 % | |
Potassium 2559.4mg | 67 % | |
Total Carbohydrate 569.4g | 167 % | |
Dietary Fiber 14.9g | 59 % | |
Sugars, other 554.6g | ||
Protein 46.2g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3936
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