Key lime pie with ginger snap crust
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Ginger crumbs; crushed store bought ginger snap cookies |
| 4 | tablespoons | Water |
| 3 | tablespoons | Butter |
| 8 | Egg yolks | |
| 32 | ounces | Sweet condensed milk |
| 1 | cup | Key lime juice |
| Grated zest of 2 limes | ||
| 2 | teaspoons | Bitters |
Directions
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@...> on Sep 26, 1997