3 tablespoons butter, melted
3 tablespoons sugar
6 ounces graham cracker crumbs (15 full crackers)
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 whole eggs
zest of 2 limes
Mix all ingredients thoroughly. Press into bottom and sides of a 10 inch 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.
Thanks to Catahoula‘s owner John Slaughter.
234 Martin Luther King Drive
Grant Coteau, LA 70541
Catahoula’s on Pinhook
530 West Pinhook Road
Lafayette, LA 70503
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