Catahoula's Key Lime Pie 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. Our version, served atop mango purée The sweetness of the mango complements the tart pie
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