 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A tart and tangy pie. You must use key limes or the pie won't have the tartness it is surpose to have. Ingredients:
1 tb butter |
1 1/2 c chopped pecans |
3/4 cup graham cracker crumbs |
2 tablesppons lime zest |
7 egg yolks |
2 14oz cans sweetened condensed milk |
3/4 c graham cracker crumbs |
1/2 c key lime juice |
3/4 ts cinnamon 2 lime rind; grated |
1 1/2 tb sugar whipped cream |
* bottled key lime juice can be purchased at some super markets. |
Directions:
1. PECAN CRUST
2. Saute pecans in butter until lightly browned. Place nuts and butter in food processor, and add the crumbs, lime peel, cinnamon, sugar, a mix till coarse. Press into a 10 pie plate, reserving some for garnish if you like.
3. PIE FILLING Beat egg yolks at high speed 4-5 minutes. Slowly add condensed milk with the mixer running at medium, then add lime juice the same way. A peel and mix slowly. Pour mixture into the prepared crust.
4. Fill baking pan halfway with water, and place on lowest rack of the oven. Place pie plate rack above water, and bake at 300 degrees until firm, 20-25 minutes. Do no allow pie to brown.
5. Remove pie, and cool to room temperature, then place in refrigerator to set and chill for about 4 hours. To serve, you may garnish with whipped cream and crust crumbs if you like .
|
|