Gingersnap lemon cream pie from Flapper Pie and a Blue Prairie Sky: A Modern Baker's Guide to Old-Fashioned Desserts (page 50) by Karlynn Johnston

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Notes about this recipe

  • hillsboroks on January 04, 2020

    This pie delivers the mouth-puckering lemon zing that lemon lovers like me crave. The ginger flavor in the crust nicely melds with intense lemon filling but I had major problems with crust. I used Nabisco brand ginger snaps and I think that may have been the problem. The crust edges wanted to sag into the middle after baking so I had to use a spatula to gently push them back up several times until it cooled enough to stay in place. But when serving the pie I found it nearly impossible to cut through the crust. It was tough and a bit rubbery. I think using homemade ginger snaps might be the answer. But in lieu of the extra work I will try a graham cracker crust with a bit of ground ginger and maybe some finely chopped candied ginger added next time. I think chocolate graham crackers would also make a wonderful crust for this pie. Oh and don't omit serving this pie with sweetened whipped cream on top.

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