Key Lime Pie with Ginger Snap Crust

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3 tb Butter
1 c Key lime juice
4 tb Water
32 oz Sweet condensed milk
Grated zest of 2 limes
2 ts Bitters
8 Egg yolks
2 c Ginger crumbs; crushed store

Original recipe makes 1 Servings



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

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