Pierhouse Key Lime Pie

• 14 ounces milk, sweetened condensed sweetened
• 4 each egg yolks
• 1 tablespoon cream of tartar
• 4 ounces key lime juice
• 9 inch graham cracker pie crust
• 2 cups key lime juice
• 3/4 pound sugar

1. Preheat oven to 350F (180C) degrees.
2. Beat the egg yolks until they are a pale yellow.
3. Pour in the milk and cream of tartar at the same time and beat on medium speed of an electric mixer for 5 minutes.
4. Add the lime juice and mix for 5 more minutes.
5. You cannot over mix on this recipe.
6. Pour mixture into a 9-inch graham cracker pie shell and place on a cookie sheet.
7. Bake for 15 minutes or until the pie turns light in color.
8. Refrigerate.
9. For the topping add ingredients to a saucepan and bring to a boil.
10. Lower heat and simmer until sauce is a golden brown.
11. Refrigerate until thick.
12. Pour over the key lime pie before serving.
13. This pie will keep in the refrigerator for 3 days.

milk, egg yolks, cream of tartar, lime juice, graham cracker pie crust, lime juice, sugar

Taken from recipeland.com/recipe/v/pierhouse-key-lime-pie-33635 (may not work)