Key Lime Pie with Ginger Cookie Crust

[Lucy St. Jude]

Ingredients
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Ginger Cookie Crust:

1 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 tablespoons unsalted butter, room temperature
3 1/2 tablespoons sugar
1 large egg
2 T molasses
1 T finely chopped candied ginger


Pie Filling:

4 large egg yolks
1/4 teaspoon cream of tartar
2 14oz cans sweetened condensed milk
2/3 cup key lime juice
4 teaspoons grated lime zest

Instructions
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Crust:

Whisk flour, ground ginger, salt, baking soda, cinnamon, and cloves in a bowl.

With an electric mixer on medium, beat butter and sugar until pale and fluffy, 2 to 3 minutes.
Mix in egg, then add molasses and candied ginger.
Reduce speed and gradually mix in flour mixture.
Wrap dough in plastic and refrigerate 15 minutes.

Roll out dough and line 9" pie plate
Fill with pie weights and bake at 325 until edges are golden brown, 8 to 10 minutes.
Let cool completely.

Pie Filling:

Using an electric mixer, beat yolks with cream of tartar until pale and fluffy, about 3 minutes.
Gradually add condensed milk and beat until you have a light and fluffy mixture, 4 to 5 minutes.
Scrape down the sides of the bowl and beat in the lime juice and zest.

Pour the filling into the crust and bake for about 15 minutes, or until set.

Remove from oven and cool on a rack to room temperature.
Refrigerate for at least three hours until well chilled.