Pierhouse Key Lime Pie From Chef Freddy

  • on December 18, 2007
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Ingrients & Directions

14 oz Milk [sweetened/condensed] 4 Egg yokes
1 tb Cream of tartar
4 oz Key lime juice
1 9″ graham cracker pie crust

2 c Key lime juice
3/4 lb Sugar (not a typo!)

Preheat oven to 350F degrees. Beat the egg yolks until they are a pale
yellow. Pour in the milk and cream of tartar at the same time and
beat on medium speed of an electric mixer for 5 minutes. Add the lime
juice and mix for 5 more minutes. You cannot over mix on this recipe.
Pour mixture into a 9-inch graham cracker pie shell and place on a
cookie sheet. Bake for 15 minutes or until the pie turns light in
color. Refrigerate.

For the topping Add ingredients to a saucepan and bring to a boil.
Lower heat and simmer until sauce is a golden brown. Refrigerate
until thick. Pour over the key lime pie before serving.

This pie will keep in the refrigerator for 3 days.

8 Servings

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