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Nutrition Facts
Serving Size 1 (237g) Recipe makes 6 servings The following items or measurements are not included below: 2 limes, zest of
Calories 672
Calories from Fat 208		(31%)
Amount Per Serving		%DV
	Total Fat 23.2g	35%
	Saturated Fat 12.3g	61%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 193mg		64%
Sodium 408mg		17%
Potassium 607mg		17%
Total Carbohydrate 104.0g		34%
	Dietary Fiber 1.0g	3%
	Sugars 88.0g
Protein 15.6g		31%
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Ayyam-i-Ha pie party 2009

mliss29

Catahoula's Key Lime Pie

Recipe #347541 | 50 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Lynne the Pirate Queen
Jan 6, 2009

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.

SERVES 6 -8 , 1 pie (change servings and units)

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

1
Preheat oven to 350 degrees.
2
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.
3
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.
4
Bake at 350 degrees for 35 minutes or until firm.
5
Remove and let cool. Refrigerate until ready to serve. Serve with whipped cream and fresh lime zest.

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Featured Reviews for This Recipe

From: FOREVER YOUNG

On Jun 19, 2009

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!

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From: Jess4Freedom

On Mar 10, 2009

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 Light-As-A-Cloud Whipped Cream 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!

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From: JustJanS

On Apr 26, 2009

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.

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