RECIPE: Chef Jean Pierre -Key Lime Pie (Wonderful) Will post on taste

RECIPE:
At Bern's Steakhouse (Tampa, FL), the bakers would always add about 2 oz of cream cheese to the key lime pie, just to ensure the finished piece cut neatly.

Bern also insisted they add Jello instant chocolate pudding to the chocolate pies so that it cut neatly...while ALSO insisting they use imported Belgium Callebaut chocolate for the base.

Does anyone else see a culinary conflict here???

 
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At Bern's Steakhouse (Tampa, FL), the bakers would always add about 2 oz of cream cheese to the key lime pie, just to ensure the finished piece cut neatly.

Bern also insisted they add Jello instant chocolate pudding to the chocolate pies so that it cut neatly...while ALSO insisting they use imported Belgium Callebaut chocolate for the base.

Does anyone else see a culinary conflict here???

Sacrilegious......
 

Will post on taste tomorrow.....

Wha-whaaat?
i’m curious, did they use key limes? So many place don’t.
I don't recall seeing key limes in the baking areas. They are pretty small and obviously not Persian limes.
 
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