It's hard to believe we're halfway through September! Soon enough we'll be into the season of aromatic soups, slow cooked meals, and everything pumpkin. I've spent a few days this week planning out some ideas and testing recipes for the coming weeks. I'm so excited to dive into the season and share these dishes with you! Starting off with my Lime Pie with Ginger Graham Cracker Crust: an aromatic twist on one of my favorite desserts.

What a busy week! Lots of time spent working on future posts, scavenging for new plates and props, and DIYing photo backgrounds. Lately I've been itching for a change in my photo setup, wanting some more rustic and colorful backdrops to work with in the coming months. I've always loved variation of color and texture, in food and photography, especially a rustic, weathered look. There's something so naturally beautiful about handmade backgrounds. Imperfect surfaces for what I consider to be am imperfect art. A lot of cooking is improv, formed from the resources I have available to me at any given moment. I think that's why I like a little bit of imperfection. Cooking has always been about creativity and catharsis for me. Putting my abstract ideas into reality and clearing my head from stray thoughts, most likely figuring out some aspects of the dish as I go.

Keep an eye out for some new backgrounds in the next few posts. And make some time to find your own kitchen catharsis.

When I start to form the "skeleton" of a recipe, thinking about the predominant flavors, I look for a way to put my own spin on it. I'd come home with two bags of limes and the basics for a graham cracker crust. I wanted something more than a classic Key Lime Pie, so I thought to myself, how can I change it up a little?

Growing up, we used to get takeout from a restaurant in our old neighborhood, and I always had their Ginger Limeade. Remembering this flavor combo spurred the idea for a fragrant, gingersnap-like crust. A bit of ground ginger brings warmth and aromatic spice to compliment the lime filling. Sometimes a small change is all you need to revamp a lifelong favorite, and I'm very happy with how this Lime Pie with Ginger Graham Cracker Crust turned out!

lime pie with ginger graham cracker crust

ingredients

Lime Filling

• ¾ cup lime juice

• 1 tablespoon lime zest

• 1 (14 ounce) can of sweetened condensed milk

• 3 egg yolks

  Ginger Graham Cracker Crust

• 9 graham crackers

• 5 tablespoons unsalted butter, melted

• ½ teaspoon ground ginger

• ¼ cup granulated sugar

method

1. Preheat the oven to 350℉.

   In a food processor, pulse the graham crackers until they form a coarse, sand-like texture. Mix with the ground ginger and sugar. Pour in the melted butter until the mixture comes together, and is able to hold it's shape.

2. Press the pie crust into the bottom of a standard 9-inch pie dish. Bake for 5-7 minutes, not allowing the crust to brown.

   Let cool, and set aside.

3. In a medium bowl, combine the sweetened condensed milk, egg yolks, and lime zest. While whisking, slowly pour in the lime juice. Whisk until smooth.

4. Pour the lime filling into the graham cracker crust. Bake for 12-15 minutes, until the filling is set. Let chill for at least 30 minutes before serving.

   Note: The filling will be cooked through and set after 15 minutes, but will still retain a slight "wiggle".