My friend Paola loves key lime pie. I made her one for her birthday a couple of years ago. It was pre-blog so I have NO idea what I did nor how it turned out. This year I tried a GF and DF version. The crust was delicious. So delicious I must remember this for the next attempt. The inside? Well, let’s just say I’ve made better filling. The flavor was okay, but really not my favorite, and as much as I willed the pie to set up in 1 hour rather than 8, it wouldn’t cooperate. But alas, even the next day it wasn’t totally set up. Here’s the crust recipe. We’ll leave the filling for a time I actually succeed.
Sadly, I have misplaced my springform pan, probably forever. I forgot it was missing until I was half way into making a cheesecake a couple of months ago. Oops, that didn’t turn out well! I bet this one would work in a regular 9 inch pie pan until I get up and replace the springform. It would be a thicker crust, but make do with what you’ve got, right? DO try this one at home. It would be great with a cheesecake filling, keylime, something banana-ey…
Ginger Snap Cookie Crust
1 cup GF ginger snap cookies, ground (about half a bag)
3/4 cup almond flour
2 tablespoons sugar
1/2 stick butter, melted
Blend gingersnaps in cuisinart until completely ground. Add almond flour and sugar and pulse. Pour in melted butter, blend until the crust sticks together. Then just press this crust into a springform pan, up the sides as far as you can. That’s it!
I baked the crust for 15 minutes at 325. Or simply follow instructions according to the pie you’re making.