1 cup graham cracker crumbs
2/3 cup gingersnap cookie crumbs
6 tablespoons unsalted butter, softened
2 tablespoons light brown sugar
¾ teaspoon grated Key lime or lime peel
6 egg yolks
1 ¾ cups sweetened condensed milk
½ cup Key lime juice
1 tablespoon lemon juice
2 teaspoons grated Key lime or lime peel
1 teaspoon grated lemon peel
¼ teaspoon lemon oil
1/8 teaspoon salt
For the crust, combine graham cracker crumbs, gingersnap crumbs, butter, brown sugar and lime peel in a bowl. Mix until crumbs cling together to form a coarse mixture. Press crumb mixture over the bottom and up the side of a 9-inch pie plate. Chill in the refrigerator.
For the filling, preheat the oven to 325 degrees. Whisk egg yolks in a bowl until blended. Stir in condensed milk, lime juice, lemon juice, lime and lemon peel, lemon oil and salt. Pour into the prepared pie shell. Bake for 15 to 20 minutes or until set. Chill, covered, until serving time. Garnish with whipped cream and decorative lime slices just before serving. Yield: 6 to 8 servings.