Rating: 3.5 stars
183 Ratings
  • 5 star values: 63
  • 4 star values: 42
  • 3 star values: 44
  • 2 star values: 26
  • 1 star values: 8

Top this gingersnap cookie-crust pie with freshly whipped cream and grated lemon zest.


Credit: José Picayo

Recipe Summary

4 hrs
30 mins
Serves 10


Ingredient Checklist


Instructions Checklist
  • Heat oven to 350° F. In a food processor, process the gingersnaps until fine crumbs form. Add the butter, granulated sugar, and ½ teaspoon of the salt and pulse until moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate, using a straight-sided dry measuring cup to help. Place on a rimmed baking sheet and bake until the edges are dry and set, 16 to 18 minutes. (Note: The bottom will still appear moist and soft but will become firmer as it cools; this is a crunchy cookie crust, not a soft, graham cracker-style one.) Let cool.

  • In a medium bowl, whisk together the eggs, condensed milk, lemon zest and juice, and the remaining ½ teaspoon of salt. Pour the mixture into the crust and bake until set in the center, 18 to 20 minutes. Let cool and then refrigerate until firm, at least 2 hours.

  • Using an electric mixer, whip the cream and confectioners’ sugar on medium until soft peaks form, 2 to 3 minutes. Spread on the pie, sprinkle with the additional zest, and serve immediately.

Nutrition Facts

421 calories; fat 22g; saturated fat 13g; cholesterol 103mg; sodium 418mg; protein 6g; carbohydrates 49g; sugars 37g; fiber 1g; iron 2mg; calcium 147mg.