LIME PIE WITH GINGERSNAP CRUST
Steps:
- Preheat oven to 325 Combine butter and cookie crumbs. Press firmly into 9 inch glass pie dish. Bake for 10 minutes. Remove from oven and cool on rack for 10 minutes. Filling: On low speed of mixer, beat milk, egg yolks and lime juice. Taste mixture to see if tart enough. Add more juice if desired. Add zest. Pour into crust. Bake 25-30 minutes until middle has set. Cool for 20 minutes. Refrigerate for at least 2 hours. Take lime slice, cut just quarted way to the center, twist and put in center of pie for garnish.
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