Step 1

Adjust a rack to the center of the oven and preheat it to 375°F.

Step 2

Add the the Ginger Snaps to a food processor fitted with the blade attachment. Blend until you have very fine crumbs. Pour this into a mixing bowl and stir in the melted butter.

Step 3

Firmly press crumb mixture into the bottom and along the sides of a 9-inch pie dish.

Step 4

Bake in the preheated 375°F oven until it's just beginning to brown a bit, about 10 minutes.

Step 5

Reduce the oven temperature to 325 degrees F, and let the crust cool completely at room temperature.

Step 6

In a medium-sized mixing bowl, whisk the lime juice, grapefruit juice and ginger together. Then whisk in the sweetened condensed milk and crème fraîche. Once that's smooth, add the eggs and continue to whisk until the mixture is completely smooth.

Step 7

Pour the filling into the cooled pie crust and place it in the preheated 325°F oven.

Step 8

Bake for 30 minutes. (It should still be able to jiggle -- mostly in the center, and the edges will have solidified a bit more.)

Step 9

Let the pie cool completely, and then place it in the refrigerator for at least 2 hours before serving.