Printer-friendly recipe
Hop around the site... ---------------------------- Home Chef Tips Cocktail ABCs Cooking with the Rock Stars Cookbook Guide Entertaining Food Festivals Fresh off the Grill Gadgets a-Go-Go Greg's Top Five Lists Herb & Spice Encyclopedia Just Desserts Kitchen Math Master Recipe Index Merchandise Message Boards Presentation 101 Speed Queen (quick dishes) Writer Profiles ------------------------------ Submit a Speed Queen recipe Submit a Fresh off the Grill recipe Submit a Cocktail ABCs recipe Submit a Cookbook Guide review

Catahoula's Key Lime Pie

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 juiciness)
2 14 oz. cans sweetened condensed milk
2 egg yolks
2 whole eggs
zest of 2 limes

1. 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.
2. Combine filling ingredients and blend until smooth and creamy. Pour into pie crust.
3. Bake at 350 degrees for 35 minutes or until firm.
4. Remove and let cool. Refrigerate. Serve with dollop of whipped cream and fresh lime zest. Serving plate may be sauced with mango purée, if desired.

© 2000 - 2005 Out of the Frying Pan/outofthefryingpan.com. All rights reserved.