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Ingredients:
12-14 ginger snaps
2 Tbsp butter, melted
Juice and rind of 2 limes
4 Tbsp sweetened condensed milk
2 cups heavy cream
1/2 cup sugar
Instructions:
In a food processor grind ginger snaps with 2 tablespoons melted butter, and press into the bottom and sides of a 9 or 10 inch pie pan. Put in freezer until ready to use. To make the filling, place all other ingredients in a chilled mixing bowl and beat until stiff. Pour into the crust, chill until firm. Serve with raspberry puree.
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Copyright © 1999 - 2004 Lanier Publishing International
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