Satsuma Lime Gingersnap Pie Recipe

• :
• 1 1/2 cups finely ground gingersnap cookie crumbs
• 2 1/2 tablespoons brown sugar
• 2 teaspoons minced crystallized ginger
• 1/2 teaspoon cardamom
• 6 tablespoons unsalted butter (melted)
• :
• 2 (14-ounce) cans of sweetened condensed milk
• 10 egg yolks
• 1 tablespoon zest and 1/2 cup juice from about 7 satsumas
• 1 teaspoon zest and 1/3 cup juice from about 4 limes

1. : Combine cookie crumbs, brown sugar, cardamom, and crystallized ginger in a large bowl. Folding with a rubber spatula, slowly add melted butte and continue folding until evenly moistened.
2. Press mixture into bottom of pie dish, covering the bottom and sides. (Wearing plastic gloves while doing this will ensure the mixture doesn't stick to your hands). Refrigerate crust for one hour. Adjust oven rack to center position and preheat oven to 350u0b0F.
3. Bake empty crust until golden brown, 8 to 10 minutes.
4. : Whisk together the condensed milk and egg yolks in a large bowl until just combined. Whisk in satsuma zest, satsuma juice, lime zest, and lime juice. Pour mixture into par-baked pie crust. Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Allow to cool, and serve.

ground gingersnap cookie crumbs, brown sugar, ginger, cardamom, unsalted butter, condensed milk, egg yolks

Taken from www.seriouseats.com/recipes/2013/03/satsuma-orange-lime-gingersnap-pie-recipe.html (may not work)