Originally paired with some of the basil infused whipped cream and pistachio praline as garnish.
- Roll, pan, and flute pie dough and fully prebake the shell. Let the piecrust cool completely to room temperature while you make the filling.
- Preheat oven to 350 F with a rack in the center. Line a rimmed baking sheet with parchment paper.
- Put yolks in a large bowl and use a handheld electric mixer to beat at medium-high speed until light and fluffy, about 3 minutes. Lower mixer speed to medium, pour in the condensed milk, and beat for 4 minutes. Slowly add lime juice, pouring in a thin stream and beating constantly until mixture starts to thicken, about 1 minute. Add lime zest, ginger, and salt and mix on medium speed until smooth.
- Set prebaked piecrust on parchment-lined baking sheet and pour filling into shell, smoothing the top. Carefully transfer the baking sheet to oven and bake pie 10-12 minutes, or until firm at the edges but still slightly jiggly at center. (For a more cheesecake consistency, bake for twice as long, until filling looks mostly firm with a soft center.)
- Transfer to wire rack and let pie cool completely to room temperature, then cover with plastic wrap and chill overnight (at least 12 hours and up to 3 days) before slicing and serving. Serve cold. For extra fun, serve each slice topped with a dollop of basil cream and pistachio praline.