*  Exported from  MasterCook  *
 
                  PIERHOUSE KEY LIME PIE FROM CHEF FREDDY
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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...
  
 
 
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