Key Lime Pie With Pecan Gingersnap Crust

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Vintage Mixer


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1/2 Cup sugar

2 whole eggs

2 egg yolks

the juice from 10 key limes

the zest from 4 key limes

6 Tablespoons butter

2 Cups key lime curd (recipe above makes about 2 cups)

2 cups whipping cream

1 teaspoon vanilla

2 Tablespoons sugar

5 tablespoons unsalted butter, melted, plus additional for buttering pie plate

Flour for dusting

1 cup finely crushed gingersnap cookies (5 oz; 20 2-inch cookies)

1/2 cup finely chopped pecans (2 oz)

1/8 teaspoon salt

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