This pie has a ginger snap crust.

1 1/2 c of Ginger snap crumbs

2 Tbls of Brown Sugar

6 Tbls of Melted butter

Combine sugar and crumbs in a bowl and add in butter in increments until combined. Press the mixture into a pie plate and bake at 350 for 10 minutes. Let the crust cool on a baking rack 15 minutes.

Filling

1/2 c and 2 Tbls of key lime juice

1 can Sweetened condensed milk

4 Egg yolks

Blend yolks and milk with a whisk attachment until well combined then add in the lime juice. Pour the mixture into the cooled crust and bake at 350 for 15 minutes. Cool on a baking rack and chill in the refrigerator for at least 3 hours.