Clementine-Lime Pie

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Clementine-Lime Pie

Crust:

1 1/2 cups graham cracker crumbs (about 10 whole

crackers)

1/2 cup crushed pecans

2 tablespoons brown sugar

6 tablespoons unsalted butter, melted

Filling:

1/3 cup fresh lime juice

Juice from 2 clementines (about 1/4 cup)

1 tablespoon grated clementine rind

4 egg yolks, lightly beaten

1 14-ounce can sweetened condensed milk

2 clementines, peeled and sectioned

Garnish:

2 clementines, peeled and sectioned

1/2 cup crushed pecans

Preheat oven to 350 degrees.

 

 

 

 

To make crust: Stir all ingredients in a mixing bowl

until well blended. Press mixture into bottom and

sides of 9-inch pie plate. Bake 10 minutes. Cool.

Reduce oven temperature to 300 degrees.

 

Meanwhile, to make filling: Mix lime juice, clementine

juice, grated rind, egg yolks and condensed milk in a

mixing bowl. Line edge of bottom of crust with

clementine sections. Pour filling over top.

 

Bake about 15-20 minutes, or until firm. Cool at room

temperature and refrigerate until completely firm,

about 2 hours.

 

To serve, garnish with clementine sections and pecans.

 

 

Serves 8.

Makes 1 9-inch pie.

35 MINUTES: 15 minutes to make ; 20 minutes to bake

 

 

Source: " Vegetarian Times "

Formatted by Chupa Babi; 12.10.07

 

Reminiscent of the beloved Key lime pie of Florida

fame, this version has a subtle citrusy tang wrapped

in a creamy center. Crunchy pecans add texture to the

crust.

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