Catahoulas Key Lime Pie Recipes

FROZEN KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
• For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
• For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

KEY LIME PIE

Steps:

• For the Crust: Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• For the Filling: Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• For the Whipped Cream Topping: Shortly before serving, combine cream and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie and serve immediately.
• For the Meringue Topping: Add topping shortly before serving. In a large bowl, combine egg whites, sugar, and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pipe or spread meringue on pie, making sure it touches the crust all around. Use a kitchen blowtorch to brown meringue all over.

KEY LIME PIE

Steps:

• Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
• Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
• Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
• Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

CATAHOULA'S KEY LIME PIE

Steps:

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

COCONUT-KEY LIME PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
• Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
• Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.

AUTHENTIC KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

KEY LIME PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the graham cracker crust: In a medium bowl, mix together the graham cracker crumbs, sugar, salt, and butter until well combined. Press the mixture evenly against the bottom and sides of an 8-inch pie dish.
• Bake the crust until it begins to turn golden brown, about 8 minutes. Remove from the oven and let cool completely.
• Make the Key lime filing: In a large bowl, mix together the egg yolks, sweetened condensed milk, lime zest, and lime juice with an electric hand mixer on medium-high speed until smooth and frothy, about 2 minutes.
• Pour the filling into the cooled pie crust.
• Bake the pie until the filling is mostly set with a gentle wiggle in the center, about 20 minutes. Do not let the filling brown. Let the pie cool at room temperature for at least 30 minutes, then transfer to the refrigerator and chill until ready to serve.
• Make the topping: In a medium bowl, use a whisk or electric hand mixer to whip the heavy cream and powdered sugar until stiff peaks form.
• Top the chilled pie with the whipped cream and Key lime zest and slices.
• Enjoy!

" OLD KEY LIME HOUSE " PIE

Steps:

• FOR CRUST: Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and salt in a medium bowl to blend. Add the melted butter and stir to coat well. Press crust into a 9-inch diameter glass pie dish. Bake 5 minutes. Cool.
• FOR FILLING: Preheat oven to 275 degrees. Whisk all filling ingredients in a large bowl until smooth. Pour mixture into cooled crust. Bake until center is set, about 25 minutes. Refrigerate, uncovered, until cold. Then cover and chill at least 6 hours or overnight.
• FOR TOPPING: using electric mixer, beat all topping ingredients in a large bowl until stiff peaks form. Spread atop pie and serve.