Pierhouse Key Lime Pie
Pierhouse Key Lime Pie recipe
Yield
8 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie | |||
| 14 | ounces |
milk, sweetened condensed
sweetened |
|
| 4 |
egg yolks
|
*
|
|
| 1 | tablespoon |
cream of tartar
|
|
| 4 | ounces |
key lime juice
|
|
| 9 | inch |
graham cracker pie crust
|
*
|
| Topping | |||
| 2 | cups |
key lime juice
|
|
| ¾ | pound |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie | |||
| 404.6 | ml/g |
milk, sweetened condensed
sweetened |
|
| 4 | each |
egg yolks
|
*
|
| 15 | ml |
cream of tartar
|
|
| 115.6 | ml/g |
key lime juice
|
|
| 9 | inch |
graham cracker pie crust
|
*
|
| Topping | |||
| 473 | ml |
key lime juice
|
|
| 340.2 | g |
sugar
|
|
Directions
Preheat oven to 350℉ (180℃) 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.
