Key Lime Torte

Ginger Snap cookie crust. 14 oz. can of sweetened condensed milk 3 egg yolks cup Nellie & Joes Key West Lime Juice (safeway, fredmeyer, cost plus, albertsons) Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350 for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.

Ginger snap cookie crust

adapted from Everyday Food, November 2010

I omitted the sugar in the crust as well because I thought the cookies had enough sugar already. We didnt miss the extra sugar. 1 1/2 cups cookie crumbs (6 ounces or about 30-40 cookies) Trader Joes Triple Ginger optional 3 tablespoons sugar 1/4 teaspoon salt 5 tablespoons unsalted butter, melted

1. 2.

Preheat oven to 350 degrees. Crush the cookies into crumbs: Either in a food processor or place cookies in a zip top bag and mash them with a rolling pin or frying pan.

3.

In a bowl, stir together the cookie crumbs and salt. Add the melted butter, stirring until well-distributed throughout the cookie crumbs.

4.

Press the crumb-butter mixture into your pie pan. (I found pressing around the rim first and then into the center worked best for me)

5. 6.

Bake for about 12 minutes, or until the crust is dry and set. Fill and enjoy