| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 1/2 |
c |
Chopped pecans |
| 3/4 |
c |
Graham cracker crumbs |
| 2 |
|
Lime rind; grated |
| 3/4 |
ts |
Cinnamon |
| 1 1/2 |
tb |
Sugar |
| 7 |
|
Egg yolk |
| 2 |
|
14oz cans sweetened |
|
|
Condensed milk |
| 1/2 |
c |
Key lime juice |
| 2 |
|
Lime rind; grated |
|
|
Whipped cream |
INSTRUCTIONS
Recipe by: Marco Island Resort PECAN CRUST 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.
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. Fill baking pa
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. Remove pie, and cool to room temperature, then place i
refrigerator to set and chill for about 4 hours. To serve, you may garnish
with whipped cream and crust crumbs if you like
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