Sugar Mommas’ Sassy Summertime Key Lime Pie

1 ¼ C. Ginger snaps crumbs 2 Tbsp. Granulated sugar 5 Tbsp. Unsalted butter, melted

1 (14 oz.) Can sweetened condensed milk * 4 Large egg yolks ½ C. + 2 Tbsp. Fresh Key Lime Juice

1 C. Chilled heavy whipping cream 2 Tsp. Grand Marnier 1 Tbsp. lime zest (optional)

Preheat oven to 350ºF.

Place ginger snaps in a plastic zip top bag. Roll a rolling pin over the bag several times to break up cookies into crumbs. (Cheat: Although it’s fun to take out your aggression with the rolling pin, you can place the ginger snaps in a food processor fitted with the shredding disc and pulse to crumble). Stir together ginger snap crumbs, sugar, and butter in a bowl with a fork until well combined. Press mixture evenly onto the bottom and up side of a 9 inch pie plate. Bake crust on center rack for 10 minutes. Remove from oven and cool.

Whisk together condensed milk and egg yolks in a bowl until well combined. Add lime juice and continue to whisk until well combined. (Cheat: If you’re a mom who needs to dash off to carpool, whip that sucker up in the Kitchen Aid mixer on low speed). Pour filling into crust and bake on middle rack of oven for 15 min. Cool pie completely, then chill, covered at least 8 hours or overnight.

Just prior to serving, beat cream in a bowl on medium speed. While mixer is on, drizzle in Grand Marnier. Beat until stiff peaks form. (Cheat: Have the Redi-Whip on call). Top chilled pie with whipped cream. Sprinkle lime zest on top of cream for décor.

In lieu of Grand Marnier, you can use Brandy, Cointreau, or any other flavor liqueur to sass up your whipped cream. You can even sprinkle 1 tsp. finely ground candied ginger on top of the whipped cream (if you like that sort of thing). Use your imagination and have fun!

You may substitute fat-free sweetened condensed milk for regular to save a few calories (or if you’re like me, to shovel a few extra bites in!)

Prep time: 20 min. + 8 hours chilling time. Cook Time: 25 min. Makes one 9” pie or 10-12 mini pies.