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