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This key lime pie is just amazing. It comes from Catahoula's
Restaurant in Louisiana's Cajun Country. Serve it garnished
with lime zest, as they do, above, or over our mango
purée, shown below.
Crust
1.5 oz. butter,
melted (3 tbsp.)
1.5 oz. sugar
(3 tbsp.)
6 oz. graham cracker
crumbs (15 full crackers)
Filling
1 cup Key Lime juice
(20 - 40 key limes, depending on size and juiciness)
2 14 oz. cans sweetened
condensed milk
2 egg yolks
2 whole eggs
zest of 2 limes
 Mix
all ingredients thoroughly. Press into bottom and sides
of a 10" pie tin to with fingertips. Bake at 350 degrees
for 8-10 minutes. Do not let burn. Remove from oven.
 Combine
filling ingredients and blend until smooth and creamy.
Pour into pie crust.
 Bake
at 350 degrees for 35 minutes or until firm.
 Remove
and let cool. Refrigerate. Serve with dollop of whipped
cream and fresh lime zest. Serving plate may be sauced
with mango purée.
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