INGREDIENTS

    Crust
  • 12-14ginger snaps
  • 1 tablespoon crystallized ginger , finely chopped
  • 2 tablespoons butter , melted

    • Filling

  • 2 limes, juice of
  • 2 teaspoons lime zest
  • 4 tablespoons sweetened condensed milk
  • 2 cups heavy cream
  • 1/2 cup sugar

DIRECTIONS

  1. Crust:.
  2. In a food processor grind ginger snaps with 2 tablespoons melted butter, and press into the bottom and sides of a 9 inch deep dish pie pan.
  3. Put in freezer until ready to use.
  4. Filling:.
  5. Plase the lime juice, lime zest, and all other ingredients in a chilled mixing bowl and beat until stiff.
  6. Pour into the crust, chill until firm (at least 2 hours).
  7. Serve with a raspberry puree if so inclined.