-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.
Yields
8 Servings