Recipe: Key Lime Pie with Ginger Snap Crust

This is not exactly your individual Key Lime Pies, but the recipe might be adapted for a few individual small key lime pies. What I really don't see is how an individual cookie (without being crushed) can hold the pie filling.

KEY LIME PIE WITH GINGER SNAP CRUST

FOR THE CRUST:
2 cups ginger crumbs; crushed store bought ginger snap cookies
4 tbsp water
3 tbsp butter
FOR THE FILLING:
8 egg yolks
32 oz sweetened condensed milk
1 cup key lime juice
grated zest of 2 limes
2 tsp bitters

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 spring form pan.

Bake for 8 minutes.

TO MAKE THE FILLING:
Combine the yolks, condensed milk, key lime juice, the zest and bitters in a mixing bowl and whisk together until well combined. Pour into ginger snap crust.

Bake for an additional 15 minutes.

Yield: one 10-inch pie
Adapted from source: Cooking Live Show