Key Lime Pie With Ginger Snap Crust

Directions

1. 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.
2. 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.
3. Pour into ginger snap crust an bake for an additional 15 min.
4. Yield: one 10-inch pie