Pier House Key lime Pie

1 14-ounce can condensed sweetened milk

4 egg yolks

1 Tablespoon cream of tartar

4 oz. Key lime juice

1 9-inch graham cracker pie crust

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.

Sauce for Key Lime Pie

2 cups key lime juice

3/4 lb. sugar (not a typo!)

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.

From Chef Bob at the Pier House Resort

Key West, Florida

Uploaded with permission by Jenee Burns

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