| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 1 |
cn |
(14-ounce) sweetened condensed milk |
| 1 |
ts |
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
COCONUT CRUST
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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