—–FOR THE PIE—– 14 oz Milk [sweetened/condensed]
4 Egg yokes
1 tb Cream of tartar
4 oz Key lime juice
1 9″ graham cracker pie crust
—–FOR THE TOPPING—– 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. Source: Chef Bob at the Pier House Resort, Key West, Florida Uploaded with permission by Jenee Burns, formatted to MM for you by Fred Goslin in Watertown NY, on Cyberealm bbs, home of KookNet at (315) 786-1120…