I decided to go citrus-themed this week. I did consider doing a Key Lime Pie but I also know that people get very weird if you don't use key limes from FL. So, instead of going down that road, I decided to do a plain ol' Lime Pie, which lead me to this interesting recipe from the Magnolia Bakery -- Lime Pie with Gingersnap Crust.
The hardest part of this pie has nothing to do with the recipe. Really?! A cup of lime juice. Man! Prepare to work your arms because it's hard to get juice out of a lime. I guess it's something to consider then picking out the limes -- look for fruit with a little give when you squeeze it. If you estimate a tablespoon of juice from each lime...that would be at least 8 limes...round it up to a dozen just to be safe.
On the bright side, your arms are probably thankful that you're also not rolling out a pastry for this pie.
Unfortunately, the oddest thing about this pie is the filling/crust combo. While ginger seems like a great fit for lime, the cookie's heavy molasses flavor is an odd third wheel that can't be easily ignored.
If I make this pie again, a graham cracker crust would be a safer pairing. But don't feel bad for that gingersnap crust because I do think it would go great with last week's custard pie.
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