Recipe - Key Lime Pie With Ginger Snap Crust

CRUST
2 cup Ginger crumbs; crushed store
bought ginger snap cookies
4 tablespoon Water
3 tablespoon Butter

KEY LIME FILLING
8 Egg yolks
32 ounce Sweet condensed milk
1 cup Key lime juice
Grated zest of 2 limes
2 teaspoon Bitters

Preheat oven to 350 degrees. To make the crust, combine the crumbs, water
and butter. Once the crumbs are moist, mold into a 10inch tart pan or
spring form pan. Bake for 8 minutes.

For the filling, combine the yolks, condensed milk, key lime juice, the
zest and bitters in a mixing bowl and whisk together until well combined.
Pour into ginger snap crust an bake for an additional 15 minutes.

Yield: one 10inch pie

Recipe by: Cooking Live Show #CL8972

Posted to MCRecipe Digest V1 #810 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 26, 1997