Tuesday, July 7, 2009

Key Lime Pie


2  five-and-half-ounce packages Swedish Snaps (ginger or mocha)
1/2 cup butter (1 stick), melted
2 fifteen-ounce cans sweetened condensed milk
10 ounces key lime juice
8 egg yolks
Preheat oven to 350°F.
In a food processor, grind Swedish snaps to a powder. With processor running, gradually add melted butter and blend until combined. Press crumb and butter mixture onto bottom and sides of 9-inch pie pan to form an even layer of crust.
In a medium bowl, whisk together condensed milk, key lime juice, and egg yolks until blended. Pour lime into crust, and bake 30 minutes, or until filling is just set. Center may wiggle slightly.
Chill pie for two hours before serving, and serve with freshly whipped cream.


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