Frozen Lemon Ice Box Pie with Gingersnap Crust

2 c ginger snap crumbs (I used a food processor to crush ginger snap cookies into a fine crumb in 2 batches)

1⁄3 c sugar

1 t powdered ginger

6 T unsalted butter, melted

1 c up to 1 ½ c fresh lemon juice (1 cup should be fine if you don’t want a pie too lemony & tart, I used 1.5 cups for an extra lemony filling)

2 egg yolks (reserve egg whites for another use)

2 (300 ml) cans sweetened condensed milk

1 c heavy cream, chilled

2 T sugar

1 t vanilla extract

Directions at everybodylikessandwiches.com

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