Satsuma Lime Gingersnap Pie

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.

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.