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Name: Pierhouse Key Lime Pie From Chef Freddy
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 9-in diameter graham cracker pie crust; 4 Egg yokes; 1 tb Cream of tartar; FOR THE TOPPING; 14 oz Milk [sweetened/condensed]; 4 oz Key lime juice; 2 c Key lime juice; FOR THE PIE; 3/4 lb Sugar (not a typo!)

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INGREDIENTS

1 9-in diameter graham cracker pie crust
4 Egg yokes
1 tb Cream of tartar
FOR THE TOPPING
14 oz Milk ; [sweetened/condensed]
4 oz Key lime juice
2 c Key lime juice
FOR THE PIE
3/4 lb Sugar ; (not a typo!)

Servings

INSTRUCTIONS

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...

NOTES

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Pierhouse Key Lime Pie From Chef Freddy

1 9-in diameter graham cracker pie crust 
4  Egg yokes 
1 tb Cream of tartar 
  FOR THE TOPPING 
14 oz Milk [sweetened/condensed]
4 oz Key lime juice 
2 c Key lime juice 
  FOR THE PIE 
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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Nutrition

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Serving Size: 1 Serving (202g)
Recipe Makes: 8

Calories: 332
Calories from Fat: 77 (23%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 0.8g
Cholesterol 104.9mg		32 %
Sodium 118.8mg		4 %
Potassium 188.3mg		5 %
Total Carbohydrate 64.1g		19 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 63.3g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 332

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