Key Lime Pie
- 1 - 10 inch. Keebler Graham Cracker "Readi-Crust"
- 1 oz. Egg Whites (approximately one egg)
- 2 - 14 oz. Sweetened Condensed Milk (cans)
- 6 Tbsp. Sugar
- 1 cup Pasteurized Egg Yolks
- 8 oz. "Realime" Lime Juice
- 2 ½ Tbsp. Powdered Sugar
- 1 Lime, if desired
- Heat oven to 375 degrees. Remove plastic cover from piecrust and brush inside
with egg whites. Bake the crust for 5 minutes. Remove and set aside. Oven
should remain on.
- Combine milk, sugar, egg yolks and lime juice in mixing bowl. Whip by hand until
smooth and sugar has dissolved.
- Pour mixture into piecrust. Fill to rim being careful not to spill over edge. Place pie
in oven and bake for approximately 30 minutes or until center is firm.
- Remove from oven and place in refrigerator.
- Meanwhile, place the cream and powdered sugar in a mixing bowl. Use an electric
mixer to whip on high speed until very stiff.
- Take chilled pie out of refrigerator. Place whipped cream in center of pie and
spread to the edges of the crust. The whipped cream in the center of the pie
should be equal in depth to the filling and taper off to the edges of the pie.
- If desired, grate the skin of a lime over whipped cream.
About Chef Eddie Bernal:
As Executive Chef, a position he has held since the restaurant's opening in 1994, Bernal supervises a staff of ten. His primary responsibilities are to oversee the daily operation of the kitchen and to ensure that each area of food preparation and service is run to perfection.
This includes guaranteeing that everything a guest eats, from the succulent steaks to the perfectly baked potatoes, meets Morton's high standards of quality.
A native of Jalisco, Mexico, Bernal and his family moved to Los Angeles, California in 1972. His culinary interest began when he was a teenager, when he started preparing meals for family and friends. As fate would have it, a restaurateur asked him if he wanted a job when he was just 18, and so his professional career began.
His first position was making pastries as a pastry chef, and he continued his culinary education while working in positions of increasing responsibility. Amazingly, Bernal has not had professional culinary schooling; rather, his innate sense, hard work and dedication (not to mention his wonderful personality) have garnered him opportunities that have led to accolades of culinary achievement.
Prior to joining Morton's The Steakhouse, his positions included chef at Nick's Fish Market in Los Angeles and as a corporate chef in Boca Raton, Florida.
He began his career at Morton's in the steakhouse's hometown of Chicago, as associate chef at the Rosemont restaurant in 1982. He was promoted to chef after only six months and moved to another Chicago-area Morton's, at the Westchester location. Bernal was opening chef of the San Francisco restaurant in November of 1994.
Although he maintains a very busy schedule, Bernal spends as much spare time as possible with his family, wife Graciela, daughter Soledad and son David. They enjoy fishing, going to museums and visiting zoos. Bernal also loves to cook at home and frequently prepares meals for his family and close friends.
Morton's 400 Post Street at Powell
San Francisco, CA, 94102
Morton's Upcoming Events:
Darioush Wine Dinner on March 18th
Celebration of Pi Day on March 14th