Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pier House Key Lime Pie
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- #3119
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
PIE
14 ounces sweetened condensed milk
4 egg yolks
1 tablespoon cream of tartar
4 ounces key lime juice
1 graham cracker pie crust, 9 inch
SAUCE
2 cups key lime juice
3/4 pound sugar
directions
PIE: Preheat oven to 350 degrees F.
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.
Pour mixture into the graham cracker crust and place on a cookie sheet. Bake for 15 minutes or until the pie turns light in color. Refrigerate.
SAUCE: Mix ingredients together in a saucepan; bring to a boil. Lower heat and simmer until sauce is a golden brown. Refrigerate until thick. Pour over the pie before serving.
added by
maritab
nutrition data
420 calories, 12 grams fat, 77 grams carbohydrates, 6 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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