This recipe appears in:Pie of the Week: Satsuma Lime Gingersnap Pie
I've always considered the seductive and regal blood orange my favorite citrus treat, but since moving to New Orleans several years ago my affection for the satsuma, a local favorite, has blossomed into a full-blown love affair. Satsumas are a tender, small, sweet fruit widely sold at farmer's markets and out of truck beds across Southeast Louisiana, similar in size and taste to a mandarin orange.
If you're not a satsuma fan, consider experimenting with other kinds of oranges and citrus combinations.
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- For the Crust:
- 1 1/2 cups finely ground gingersnap cookie crumbs
- 2 1/2 tablespoons brown sugar
- 2 teaspoons minced crystallized ginger
- 1/2 teaspoon cardamom
- 6 tablespoons unsalted butter (melted)
- For the Filling:
- 2 (14-ounce) cans of sweetened condensed milk
- 10 egg yolks
- 1 tablespoon zest and 1/2 cup juice from about 7 satsumas
- 1 teaspoon zest and 1/3 cup juice from about 4 limes
For the Crust: Combine cookie crumbs, brown sugar, cardamom, and crystallized ginger in a large bowl. Folding with a rubber spatula, slowly add melted butte and continue folding until evenly moistened.
Press mixture into bottom of pie dish, covering the bottom and sides. (Wearing plastic gloves while doing this will ensure the mixture doesn’t stick to your hands). Refrigerate crust for one hour. Adjust oven rack to center position and preheat oven to 350°F.
Bake empty crust until golden brown, 8 to 10 minutes.
Assembling the Pie: Whisk together the condensed milk and egg yolks in a large bowl until just combined. Whisk in satsuma zest, satsuma juice, lime zest, and lime juice. Pour mixture into par-baked pie crust. Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Allow to cool, and serve.