Pierhouse Key Lime Pie

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.