Lemon Pie with Gingersnap-Walnut Crust

The holiday season is here and that means lots of delicious sweets. While pumpkin pie is the traditional dessert to serve, I like providing something more unique. The creamy lemon filling in this pie pairs beautifully with the gingersnap crust. The crystallized ginger whipped cream makes it extra special!

1. Preheat oven to 350.
2. Place gingersnaps and walnuts in a food processor and process until crumbly. Place the crumb mixture in a bowl and combine with melted butter and salt. Press the crumbs into a pie plate and bake for 8 minutes.

3. In the bowl of a stand mixer, combine the sweetened condensed milk, egg yolks, lemon zest, lemon juice, vanilla and salt. Pour onto the crust and bake for 20 minutes. Once out of the oven, allow the pie to cool to room temperature and then chill in the fridge.

4. Right before serving, whip the heavy cream until stiff peaks start to form. Add vanilla and crystallized ginger and whip again to combine. Spoon the whipped cream onto the pie and serve (or keep in the fridge until ready to serve).

Lemon Pie with Gingersnap-Walnut Crust

Serves 8

All you need:

Crust –

20 gingersnaps

1 cup walnut halves

6 tablespoons unsalted butter, melted

1/4 teaspoon salt

Filling –

2 (14 ounce) cans sweetened condensed milk

4 egg yolks

Zest of 3 lemons

3/4 cup fresh lemon juice

1 teaspoon pure vanilla extract

Pinch salt

Whipped Cream –

1 1/2 cups heavy cream

1/2 teaspoon pure vanilla extract

2 tablespoons finely chopped crystallized ginger (plus more for garnish)

All you do:

1. Preheat oven to 350.
2. Place gingersnaps and walnuts in a food processor and process until crumbly. Place the crumb mixture in a bowl and combine with melted butter and salt. Press the crumbs into a pie plate and bake for 8 minutes.
3. In the bowl of a stand mixer, combine the sweetened condensed milk, egg yolks, lemon zest, lemon juice, vanilla and salt. Pour onto the crust and bake for 20 minutes. Once out of the oven, allow the pie to cool to room temperature and then chill in the fridge.
4. Right before serving, whip the heavy cream until stiff peaks start to form. Add vanilla and crystallized ginger and whip again to combine. Spoon the whipped cream onto the pie and serve (or keep in the fridge until ready to serve).