Ginger Pecan Crusted Lemon Creme Pie
Prep time
Cook time
Total time
Our Ginger Pecan Crusted Lemon Creme Pie is hard to resist. Make one, you won't be sorry, we hope. You'll love it, just make sure you have someone to share it with, it's soooo amazing!!!!
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
  • Crust:
  • 1-1/4 cups Ginger Cookie Crumbs (I used Amy's Ginger Thins)
  • 3 Tablespoons sugar
  • ⅓ cup melted butter or margarine
  • 3 chunks of crystalized ginger, minced
  • Filling:
  • 4 egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • ⅔ cups fresh lemon juice
  • grated zest from 1 lemon
  • Creamy Topping:
  • 1 cup heavy whipping cream
  • 2 Tablespoons confectioner's sugar
  • ½ teaspoon vanilla extract
  1. Preheat oven to 325.
  2. Combine ginger cookie crumbs, sugar, butter, and crystalized ginger, blend thoroughly.
  3. Pack mixture firmly into a 9" pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
  4. Bake the crust for 10 minutes.
  5. Remove from the oven and allow the crust to cool.
  6. While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lemon zest at high speed until fluffy.
  7. Gradually add the condensed milk and continue to whip until thick.
  8. Now lower the speed of the mixer and slowly add the lemon juice until incorporated.
  9. Pour the filling into the crust and bake for 15 minutes.
  10. Cool on a wire rack and then refrigerate for at least 2 hours, preferably overnight.
  11. Before serving, whip the cream, confectioner's sugar and vanilla until nearly stiff.
  12. Evenly spread whipped cream on top of the pie and garnish with a slice of fresh lemon.
Recipe by Cheery Kitchen at