Key Lime Pie

My first attempt at baking at home was making a key lime pie. I used a recipe from Gourmet's Best Desserts cook book and added a few touches of my own. Instead of using a graham cracker crust I used some candied ginger cookies I put in the food processor and added melted to butter to. I then pressed them evenly in my spring form pan and baked for 10 min on 350 degrees. Since I could not find any key limes I just used regular limes instead. I made my own whipped topping with heavy cream and powdered sugar and spread evenly over the top. To add a little extra lime flavor I grated some lime zest over the top. It turned out really delicious and a great way to end the spring and bring in the summer.

Helpful tips: The crust was a little too buttery and if you are using cookies to make the crust make sure to add just a little butter to help hold them together, as cookies already have butter in them. Please be patient and let it fully cool before removing the spring form pan. As you can see from the first to second photo, I did not wait.... Also, add the whipped topping just before serving, as the whipped cream tends to stiffen over time. If the key lime pie is sitting out for long periods of time or is made in advance consider using a meringue topping instead.