Frozen Lemon Ginger Snap Pie Food

FROZEN GINGER LEMON DROPS

Steps:

• Add simple syrup to a blender. Add remaining ingredients and blend until smooth. Pour into glasses and garnish with lemon.
• For the syrup:
• Bring water to a low simmer and stir until sugar dissolves.
• Add ginger and mint and allow to steep for 20 minutes. Strain and chill.

FROZEN LEMON GINGER SNAP PIE

Steps:

• Make crust
• Preheat the oven to 350°F.
• Toss together the cookie crumbs, butter, and sugar with a fork until crumbs are moistened. Press evenly onto bottom and up the side of a 10-inch glass or ceramic pie plate. Bake the crust in the middle of the oven 7 minutes, then cool on a rack.
• Make ice cream
• Bring the cream, milk, sugar, zest, and salt to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk the yolks in a bowl until blended, then add the hot cream mixture in a slow stream, whisking. Transfer the custard back to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of a spoon and mixture registers 175° to 180°F on an instant-read thermometer, 3 to 5 minutes (do not let boil). Immediately pour the custard through a fine-mesh sieve into a clean bowl, then stir in the lemon juice.
• Cool the custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze the custard in an ice cream maker, following manufacturer's directions.
• Spread the ice cream evenly in the crust and wrap the pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
• About 20 minutes before serving, put the pie in the refrigerator to soften.
• Do ahead
• The ICE CREAM can be made 2 days ahead of assembling pie. Soften in refrigerator about 30 minutes before spreading in crust. Assembled pie can be frozen up to 3 days.

FROZEN LEMONADE PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
• For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
• Sprinkle with a little candied lemon peel and serve!

GINGERSNAP CRUST

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
• Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.

KEY LIME PIE WITH A GINGERSNAP CRUST

Steps:

• Chill a mixing bowl and mixer whip.
• Preheat oven to 350°F.
• Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
• Pour crumbs into a bowl and mix well with melted butter.
• Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
• Par-bake crust at 350F for 10 minutes or until nicely browned.
• Allow crust to cool while preparing filling.
• Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
• Add condensed milk and continue beating.
• Add salt, citric acid and lime juice, mixing thoroughly.
• Set bowl aside and allow mixture to thicken somewhat.
• When thickened, evenly pour prepared filling into the crust.
• Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
• Cool pie on a wire rack.
• Using the chilled mixing bowl, beat cream until soft peaks form.
• Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
• Serve whipped cream on pie as desired, garmished with additional lime zest.
• Refrigerate unused portions.