Recipe - Pierhouse Key Lime Pie From Chef Freddy

FOR THE PIE
14 ounce Milk [sweetened/condensed]
4 Egg yokes
1 tablespoon Cream of tartar
4 ounce Key lime juice
1 9" graham cracker pie crust

FOR THE TOPPING
2 cup Key lime juice
Three fourths pound 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
9inch 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) 7861120...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini