| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | Egg yolks | |
| 1 | 14-ounce sweetened | |
| condensed milk | ||
| 1 | t | Grated lime rind |
| 1/3 | c | Key lime juice |
| 1 | c | Flaked coconut |
| 1/2 | c | Gingersnap crumbs |
| 1/2 | c | Graham cracker crumbs |
| 1/4 | c | Butter or margarine, melted |
INSTRUCTIONS
Beat egg yolks with a wire whisk until lemon colored; add sweetened condensed milk, lime rind, and Key lime juice, stirring well. Spoon filling into crust. Chill until firm. Coconut Crust: Combine all ingredients, mixing well. Firmly press mixture evenly over bottom and 3/4 inch up sides of a 9-inch springform pan. Bake at 350 for 5 minutes. Chill thoroughly. Posted to Bakery Shoppe Digest147 by priss@amaranth.com (Pam & KerryAnn Cobb) on Jul 6, 1997
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