by AnnaJoy Gilis Ingredients: GINGERSNAP CRUST • 3/4 cup unsalted butter (room temperature) • 1 cup granulated sugar • 1 egg • ¼ cup molasses • 1 ½ teaspoons pure vanilla extract • 2 cups all-purpose flour • 2 teaspoons baking soda • 2 teaspoons ground cinnamon • 1 tablespoon ground ginger • ½ cup unsalted butter (melted)xs LEMON GINGER FILLING • 1 large lemon • ¼ cup raw ginger peeled and chopped (more if you prefer) • 2 tbs ginger juice • 4 large eggs • ½ cup butter, melted • 1½ cups sugar GARNISH • ¼ cup crystallized ginger diced • ¼ cup honey (warmed for easy drizzling) Method: For the Ginger Snap Crust: *If you want to skip steps 1-10, you can buy premade gingersnap cookies* 1. Preheat oven to 350°F 2. In a large bowl with an electric mixer, cream the ¾ cup butter and 1 cup sugar. 3. Add in the egg and mix until fully incorporated. 4. Add molasses and vanilla and mix until combined. 5. In a medium bowl, whisk together the flour, baking soda, cinnamon and ginger. 6. Gradually add the dry ingredients to the butter mixture and mix until just combined. 7. Scoop dough into balls and place on parchment paper covered-cookie sheets at least 2 inches apart. 8. Bake in preheated oven for ~11 minutes. 9. Allow cookies to cool completely 10. In a food processor or high-powered blender pulverize roughly a dozen gingerbread cookies 11. In a large bowl, combine 2 cups gingersnap cookie crumbs with ½ cub melted butter. Eat the remaining cookies/crumbs! 12. Press firmly into the bottom of a 9X13” baking dish 13. Place baking dish with gingerbread crust in freezer while you prepare the pie filling (this will prevent the crust from overbaking later) For the Ginger Lemon Filling: 1. Preheat oven to 350°F 2. Wash your lemon then cut up and remove all the seeds. (don’t peel it!) 3. Place lemon chunks, raw ginger, and ginger juice in a high powdered blender. Blend until they form a semi-smooth lemon ginger spread 4. Add the eggs, butter, and sugar. Blending until smooth after each additional ingredient. (the fluffier/frothier the better!) 5. Pour the mixture over your chilled piecrust. Bake for about 40 minutes or until set 6. Cool and then cover and chill completely in the fridge Garnish: 1. Remove chilled pie from the fridge 2. Warm your container of honey in a hot water bath so that it becomes runny for drizzling. 3. Drizzle honey in a crisscrossed pattern across the top of the chilled pie 4. Place a small square of chopped candied ginger at the intersection of each honey line on the top of the pie (or simply sprinkle generously) 5. Enjoy! .