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    You are in: Home / Recipes / Catahoula's Key Lime Pie Recipe
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    Catahoula's Key Lime Pie

    Catahoula's Key Lime Pie. Photo by JustJanS

    1/1 Photo of Catahoula's Key Lime Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Lynne the Pirate Queen's Note:

    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.

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    Ingredients:

    Serves: 6-8

    Yield:

    pie

    Units: US | Metric

    Crust

    Filling

    Directions:

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

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    Ratings & Reviews:

    • on June 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2009

      55

      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! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Catahoula's Key Lime Pie

    Serving Size: 1 (177 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 672.0
     
    Calories from Fat 208
    31%
    Total Fat 23.1 g
    35%
    Saturated Fat 12.3 g
    61%
    Cholesterol 193.6 mg
    64%
    Sodium 408.3 mg
    17%
    Total Carbohydrate 103.9 g
    34%
    Dietary Fiber 0.9 g
    3%
    Sugars 88.0 g
    352%
    Protein 15.5 g
    31%

    The following items or measurements are not included:

    limes, zest of

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