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.

with permission by Jenee Burns, formatted to Mm for you by Fred Goslin in Watertown Ny, on Cyberealm bbs, home of KookNet at (315) 786-1120...