This Key Lime Pie is the perfect combination of a traditional key lime pie filling with a decadent crust made with ginger snaps and topped with a dollop of deliciousness!
Crush up the cookies either in a food processor or in a bag with a rolling pin until they are a course texture.
Melt ¼ cup butter. Add the sugar and the cinnamon to the crushed up cookies and stir to combine. Add in the melted butter and mix until combined.
If you want to easily remove the pie from the springform pan, line the bottom with a parchment round. I don't usually do this and I have never had any issues.
Pour half of the cookie mixture into the bottom of a 7" springform pan. Tilt the pan and begin to press the cookie mixture around the sides about ¾ of the way up the pan sides. Add remaining cookie mixture to the bottom and press. The crust should be about ¼" thick.
Turn the Ninja Foodi and set the springform Bake/Roast at 300° F and bake for 5 minutes. You don not have to preheat. Remove from the Ninja Foodi.
Key Lime Pie Filling
Separate 4 eggs and put the yolks only in a medium size mixing bowl. Using a hand mixer, beat on medium speed for about 1 minute. Add in ½ cup of key lime juice and 14 oz of sweetened condensed milk and mix on low speed until it begins to thicken, about 1 minute.
Zest 1 Persian Lime or 2-3 key limes. You want about 2 teaspoon or so of lime zest. Add to filling and stir to combine.
Pour the filling into the pie crust and cover with foil or silicone covers (details in the post). Place the springform pan on the rack in the low position. Pour 1 cup of water into the inner pot of the Ninja Foodi and place the rack in the inner pot. Put on the pressure lid and turn the valve to seal. Set the pressure to high for 15 minutes. Natural release for 10 minutes, then release the remaining pressure.
Remove pie from the Ninja Foodi and allow to cool on a rack for 30 minutes, then refrigerate for about 4 hours to let it completely cool and set up.
Topping
Using a hand mixer on low to medium speed, combine the cream cheese and the sugar until creamy and smooth. Pour in the heavy cream and mix with the hand mixer. Start off on low speed and increase speed once heavy cream begins to thicken. Beat on medium to high speed for a few minutes and incorporate the cream cheese and the whipping cream until it is a thick consistency, about 3-5 minutes. Scrape down the sides of the bowl a couple of times. Refrigerate until ready to use.
Final Touches
Remove the sides from the spring form pan. I usually leave the pie on the springform base for easier transport or you can use a thin utensil to get under the crust and carefully transfer to a plate.
Place a large closed star tip into a pastry bag and fill the bag with the topping. Decorate around the edge of the pie. You can see how I do this in the recipe video. Zest with lime. Serve & Enjoy!