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Ingredients
- 2 c. Ginger crumbs, crushed store bought ginger snap cookies
- 4 Tbsp. Water
- 3 Tbsp. Butter
- 8 x Egg yolks
- 32 ounce Sweet condensed lowfat milk
- 1 c. Key lime juice Grated zest of 2 limes
- 2 tsp Bitters
Directions
- 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 possibly spring form pan. Bake for 8 min.
- For the filling, combine the yolks, condensed lowfat milk, key lime juice, the zest and bitters in a mixing bowl and whisk together till well combined.
- Pour into ginger snap crust an bake for an additional 15 min.
- Yield: one 10-inch pie
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