Catahoula's Key Lime Pie
"I found this AMAZING pie on another website some weeks ago when I was looking for a good key lime pie recipe that did not include a meringue topping (my fiance doesn't care for it). According to that site, this is the key lime pie served at the famous Catahoula's restaurant in Louisiana. Normally I am not a big fan of key lime pie, but this one is a winner! I'm including the recipe for the crust if you want to make your own; I simply used a store-bought prepared graham cracker crust, and it worked just fine. For a pretty presentation, pipe whipped cream around the edges of the pie, and garnish with fresh lime zest."
photo by JustJanS
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
-
Crust
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 6 ounces graham cracker crumbs (15 full crackers)
-
Filling
- 1 cup key lime juice (20 - 40 key limes, depending on size and juiciness)
- 2 (14 ounce) cans sweetened condensed milk
- 2 egg yolks
- 2 large eggs
- 2 limes, zest of
directions
- Preheat oven to 350 degrees.
- Prepare crust: Thoroughly mix all ingredients. Press into bottom and sides of a 10" pie tin with fingertips. Bake for 8-10 minutes, watching carefully to avoid letting the crust burn. Remove from oven.
- For the filling: Combine filling ingredients and blend until smooth and creamy (I used my Bullet mixer for this and it worked wonderfully). Pour into pie crust.
- Bake at 350 degrees for 35 minutes or until firm.
- Remove and let cool. Refrigerate until ready to serve. Serve with whipped cream and fresh lime zest.
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Reviews
-
I thought I rated this, somehow it slipped by me. It's one of the best key limes pie we've had. My DH really enjoyed it too, which was shocking, because he is a very picky eater. Thanks for a great recipe! -
Wonderful thanks Lynne. a perfect balance of sweetness and tartness and total simplicity to make. Aussies take note-I bought two 20cm Pampas shortcrust pie cases (from the freezer section) and this full mix filled them exactly. A half mix would be easy to make to just fill one. Each of these smaller pies took 20 minutes (in a 160c fan-forced oven) to cook. I don't enjoy making desserts, so am always on the look out for recipes that give me fast, easy, delicious results and this is definately a great find. -
After such a strong recommendation by Bluemoon, I just had to come check this out. I'm so glad that I did! This is a very delicious lime pie. It's fresh and light. I wish I had gotten a photo of it because it looked so pretty with the whipped cream and lime zest on top. I used Kit's Recipe #310419 for the topping and it was just right. I will be making this many times and it is going in my tried and true cookbook. Made and Reviewed for PRMR - Thanks! :) -
Oh! This was so easy to make and SO good! I used a store-bought crust and regular limes. I will make this again! Thank you! -
I agree with Lynne's assessment that this recipe is AMAZING: it's so quick and easy to make and absolutely delicious, that is of you adore citrus flavours. The world seems to be divided into those who love and those who just don't care for lemons and limes. If you're a citrus lover, DO try this recipe. For those who know what I'm talking about, I used crushed Granita biscuits and butter for the crust (a standard Australian crust for cheesecakes etc.) - but NO additional sugar (personal taste preference). Thank you so much for posting this recipe, Pirate Queen! We're really enjoying it and I'm so looking forward to making it again for family and for work morning teas. It's exactly the sort of recipe that's bound to make anyone look like a crash hot chef extraordinaire! Made for PRMR.
RECIPE SUBMITTED BY
Lynne the Pirate Queen
Chicago, Illinois
