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" on Sep 26, 1997