Thank you, Vân Vân, for sponsoring this post!
Fans of the zesty, tart key lime pie will love this Southeast Asian twist on a classic. The fragrant Crimson Galangal from Vân Vân adds a robust, earthy note that pairs well with the bright, tart flavors of key lime.
Ingredients
Galangal is in the same family as ginger and is often used in Southeast Asian cooking. It's more peppery and citrusy than ginger, which makes it a perfect accompaniment for a key lime pie and other citrusy desserts.
However, it can be harder to find in the U.S. than ginger — especially fresh. My family grew up using frozen galangal. This recipe uses dried crimson galangal from Vân Vân, a Vietnamese, woman-owned company that specializes in single-origin ingredients from small Vietnamese farms. I was gifted these ingredients to cook with, and I found that this galangal variety was much more fragrant and complex than the frozen stuff I grew up with. Vân Vân ships all over the U.S., which makes this galangal much more accessible!
You will need:
- condensed milk
- egg yolks
- key limes
- Vân Vân's Crimson Galangal
- salt
- gingersnap cookies
- brown butter
- butter
See recipe card for quantities.
🥧 Instructions
1: Finely crush your gingersnap cookies. In a medium bowl, add the brown sugar, salt and butter to the cookie crumbs until the mixture resembles wet sand.
2: Press the cookie mixture into the bottom and sides of a 9-inch pie tin. Bake for 10-15 minutes, until lightly browned. Set aside to cool while you make the pie filling.
3: Zest and squeeze your key limes.
4: Using a spice grinder or food processor, blend the dried galangal into a fine dust.
5: In a large bowl, mix together the egg yolks, condensed milk, salt, key lime zest and powdered galangal.
6: Add the key lime juice to the pie filling mixture and stir well to combine. The mixture should begin to thicken. Pour this mixture into your cooled pie crust. Bake the pie for 15-20 minutes until the center is set but still wiggly. Cool for at least 3 hours, preferably overnight, before slicing.
Hint: Do not leave the filling sitting for more than 5 minutes after you add the key lime juice, or it may begin to curdle.
🍳 Equipment
I always use my Le Creuset Heritage Pie Dish for my pies. It's a 9-inch, enameled stoneware dish. Stoneware heats up more slowly than other materials but keeps the heat for a longer amount of time. If you're using a metal or glass pie dish, you may need to lower the temperature or cook the pie for a shorter amount of time to avoid burning it.
🍚 Storage
You can make this pie up to two days ahead of when you need it. Cover it loosely with plastic wrap and refrigerate it for up to three days. It can be frozen for up to a month and thawed overnight before serving.
Top Tip
Use a flat-bottomed measuring cup or glass to press your pie crust into your tin to ensure it's even all the way around.
Related
Looking for more desserts? Try these:
Galangal Key Lime Pie
Ingredients
Crust
- 180 g gingersnap cookies
- 50 g light brown sugar
- 80 g butter, melted about 6 tbsp
- ½ teaspoon salt
For the filling
- 14 oz sweetened condensed milk
- 4 egg yolks
- 5 g Vân Vân Crimson Galangal, finely blended into a powder
- ½ cup key lime juice
- 8 g key lime zest about 4 tsp
Instructions
For The Crust
- Preheat your oven to 375℉
- Finely crush the gingersnap cookies. In a medium bowl, add the brown sugar, salt and butter to the cookie crumbs until the mixture resembles wet sand.
- Press the cookie mixture into the bottom and sides of a 9-inch pie tin. Bake for 10-15 minutes, until lightly browned. Set aside to cool while you make the pie filling.
For the filling
- In a large bowl, mix together the egg yolks, condensed milk, salt, key lime zest and powdered galangal.
- Add the key lime juice to the pie filling mixture and stir well to combine. The mixture should begin to thicken. Pour this mixture into your cooled pie crust.
- Bake the pie for 15-20 minutes until the center is set but still wiggly. Cool for at least 3 hours, preferably overnight, before slicing.
Tyler Gartner says
Unreal
Suzanne Nuyen says
So glad you enjoyed this pie Tyler!