Key Lime Pie

This twist on a classic dessert starts with a crust made with ginger snap cookies instead of the more traditional graham crackers. Photo by Nick Hogan.

Ingredients

For homemade whipped topping

½ cup cold water

2 teaspoons unflavored gelatin

2-¼ cups heavy whipping cream

¼ cup powdered sugar, sifted

3-¼ teaspoons vanilla extract

For pie

1-½ cups crushed ginger snaps

¼ cup butter, melted

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1-½ tablespoons key lime zest, plus more for garnish

⅓ cup key lime juice

8 ounces homemade whipped topping

Instructions

To make whipped topping: Add water and gelatin to a medium saucepan. Let sit for 2-3 minutes. Turn on heat to medium-low. Stir until gelatin dissolves and water is clear. Remove from heat. Let cool slightly, but don’t let it solidify.

Add whipping cream to a large mixing bowl and beat on low speed. Gradually increase speed until soft peaks begin to form. Reduce speed and sprinkle in powdered sugar. Add vanilla and mix. Slowly add in gelatin mixture. Mix on medium until stronger peaks form. Use or refrigerate for up to 3 days.

To make pie: Mix crushed ginger snaps with butter and pat evenly into a 9" pie plate. Bake at 350° for about 10 minutes. Set aside to cool.

Blend together cream cheese and condensed milk. Add lime zest and lime juice. Fold in whipped topping; pour into crust and chill for 30 minutes. Grate lime zest on top and serve.