This isn’t your average key lime pie, it’s a 
Perfect for backyard BBQs, Kaffee moments, or when you want to impress without breaking a sweat.
Swedish-Inspired Key Lime Pie with Gingersnap Crust
This Swedish-style key lime pie puts a Nordic spin on the classic with a buttery ginger snap crust, tangy lime filling, and a light crème fraîche whipped topping. It’s cool, creamy, and perfect for summer entertaining or effortless dessert cravings.
Ingredients
For the Crust
- 1 package Nyåkers Swedish Ginger Snaps
- 1/4 cup granulated sugar
- 4 tbsp unsalted butter melted
- 1/2 tsp kosher salt
For the Filling
- 1 can sweetened condensed milk
- 5 egg yolks
- 2/3 cup fresh lime juice (Key lime if possible)
- 3 tbsp lime zest (plus more for garnish)
- 1 tbsp lemon juice
- 1/4 tsp kosher salt
For the Topping
- 1 cup heavy whipping cream
- 1/4 cup crème fraîche (or substitute sour cream)
Instructions
- Preheat and PrepSet your oven to 350°F (175°C). Crush the ginger snaps using a food processor or by hand in a zip-top bag with a rolling pin until fine. In a bowl, combine cookie crumbs with sugar, melted butter, and salt. Stir until evenly moistened.
- Bake the CrustPress the crumb mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes or until lightly golden and set. Cool slightly while you prep the filling.
- Mix the FillingIn a bowl, whisk together condensed milk, egg yolks, lime juice, lime zest, lemon juice, and salt until smooth (don’t overmix—air bubbles are the enemy). Pour into the baked crust.
- Bake and ChillBake for 18–20 minutes, just until the center is set with a gentle jiggle. Cool at room temperature, then refrigerate for at least 2 hours (or overnight for best texture).
- Whip the ToppingUsing a hand mixer or stand mixer, whip cream until soft peaks form. Add crème fraîche and whip again briefly to incorporate—aim for a soft, cloud-like texture.
- Decorate and ServePipe or dollop the whipped topping onto the chilled pie. Sprinkle with extra lime zest, and serve cold.
Notes
Tips for Success
- Chill the pie for a few hours before serving—flavors meld and the texture sets beautifully.
- Make ahead! Store the pie (without topping) in the fridge for up to 3 days or freeze for up to 2 months.
- Don’t have key limes? Regular fresh lime juice works just fine.
- No ginger snaps? Sub in digestive biscuits or graham crackers if needed.
