Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.




Key Lime pie

Morton's Steakhouse Copycat Recipe

Serves 8

1 graham cracker pie crust
1 ounce egg white (approximately one egg)
2 (14 oz.) cans sweetened condensed milk
6 tablespoons sugar
1 cup egg yolk, pasteurized
8 ounces lime juice
1 pint whipping cream
2 1/2 tablespoons powdered sugar
1 lime, if desired

Heat oven to 375 degrees. Remove plastic cover from pie crust and brush inside with slightly beaten egg white. 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 pie crust. Fill to the rim being careful not to spill over the 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 the refrigerator. Serve with a dollop of whipped cream and garnish with a slice of line.

Note: The restaurant uses Keebler Redi-Crust and Real Lime lime juice in their pies. If you are using fresh limes, you will need to juice about 10-12 limes.

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