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–+ servings

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.
Servings 12 servings

Ingredients

For the Crust

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 Prep
    Set 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 Crust
    Press 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 Filling
    In 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 Chill
    Bake 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 Topping
    Using 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 Serve
    Pipe 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.
Course: Dessert
Cuisine: German