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Key Lime Pie with Ginger Snap Crust

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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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