| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Ginger crumbs, crushed store |
|
|
bought ginger snap |
|
|
cookies |
| 4 |
T |
Water |
| 3 |
T |
Butter |
| 8 |
|
Egg yolks |
| 32 |
oz |
Sweet condensed milk |
| 1 |
c |
Key lime juice |
|
|
Grated zest of 2 limes |
| 2 |
t |
Bitters |
INSTRUCTIONS
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@netusa1.net> on Sep 26,
1997
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