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"
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|Serving Size: 1 Serving (2309g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3621 (54%)|
|Amt Per Serving||% DV|
|Total Fat 402.4g||536 %|
|Saturated Fat 175.6g||878 %|
|Monounsaturated Fat 158.7g|
|Polyunsanturated Fat 50.1g|
|Cholesterol 13825.9mg||4254 %|
|Sodium 1925.3mg||66 %|
|Potassium 4845.2mg||128 %|
|Total Carbohydrate 553g||163 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 552g|
|Protein 245.7g||351 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6727
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