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For the crust, mix ginger cookie crumbs, butter, sugar, and lime zest in a bowl until combined. Transfer mixture to springform pan. Press mixture evenly into bottom and up the sides of the pan. Cool the crust in the freezer for ten minutes.
To make the filling, using a hand mixer, beat the egg yolks in a large mixing bowl for three to four minutes, or until light yellow. Slowly add the sweetened condensed milk, mixing as you do, and continue to mix until thickened. Slowly add the lime juice and beat until fully combined. Add the sour cream, minced basil, and lime zest and stir until smooth. Pour onto the crust in the springform pan and spread to make an even layer. Cover the springform pan with a large paper towel, and then cover the paper towel with tin foil pulled taut so that the paper towel stays in place.
Pour water into the multi-cooker, then insert steamer rack. Lower the pie onto the steamer rack, making sure to centre it. Close and lock lid. Close valve. Select Pressure Cook on high for 17 minutes. After cooking has finished, allow the steam to release naturally for ten minutes, then quick release the remainder by opening the valve, making sure to vent steam away from you.
Transfer the pie to a wire rack. Remove the foil and paper towel. Allow pie to cool completely, about two to three hours. Remove from springform pan.
To serve, pipe whipped cream onto the pie and sprinkle with ginger cookie crumbs and lime zest.