Key lime pie with ginger snap crust

Ingredients

Quantity		Ingredient
2	cups	Ginger crumbs; crushed store bought ginger snap cookies
4	tablespoons	Water
3	tablespoons	Butter
8		Egg yolks
32	ounces	Sweet condensed milk
1	cup	Key lime juice
		Grated zest of 2 limes
2	teaspoons	Bitters

Directions

CRUST

KEY LIME FILLING

Preheat oven to 350 degrees. To make the crust, combine the crumbs, water and butter. Once the crumbs are moist, mold into a 10-inch 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 10-inch pie

Recipe by: Cooking Live Show #CL8972 Posted to MC-Recipe Digest V1 #810 by "Angele and Jon Freeman" <jfreeman@...> on Sep 26, 1997

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