Tallahassee Lime Pie With Pecan Crust

Evidence, evidence, evidence, will be the one thing wanted when the great white throne is set, when the books are opened, when the graves give up their tenants, when the dead are arraigned before the bar of God. Without some evidence that our faith in Christ was real and genuine, we shall only rise again to be condemned. I can find no evidence that will be admitted in that day, except sanctification. The question will not be how we talked and what we professed, but how we lived and what we did. Let no man deceive himself on this point. If anything is certain about the future, it is certain that there will be a judgment; and if anything is certain about judgment, it is certain that men’s “works” and “doings” will be considered and examined in it (Jn. 5:29; 2 Cor. 5:10; Rev. 20:13). He that supposes works are of no importance, because they cannot justify us, is a very ignorant Christian. Unless he opens his eyes, he will find to his cost that if he comes to the bar of God without some evidence of grace, he had better never have been born.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Pastries, Pies	8	Servings

INGREDIENTS

1	c	Flour
		Confectioner's Sugar
1/4	t	Salt
1/2	c	Cold Butter
1/3	c	Pecans, finely chopped
1	c	Granulated Sugar
2		Eggs
5	T	Lime Juice
1	t	Grated Lime Peel
1/2	t	Baking Powder
		Whipped Cream, flavored
		With rum

INSTRUCTIONS

Preheat oven to 350 degrees  SIFT the flour, 1/4 cup confectioners'
sugar and salt into a bowl.  Cut into the butter with a pastry blender
(or with a whirl or two in  a food processor) until the mixture
resembles coarse meal. Add the  pecans (they do not have to be ground,
but a food processor is  excellent for chopping them very fine. ) PRESS
the mixture into the  bottom and sides of a pie plate and bake for 25
minutes or until  the  crust is pale gold. Remove from the ove(keep it
at 350 degrees) and  let cool while you prepare the filling.  TO DO
THIS, beat the granulated sugar, eggs, lime juice and peel,  baking
powder and a pinch of salt until smooth. Pour the mixture into  the pie
shell and bake another 25 minutes. Remove from the oven and  let cool.
When cool, sprinkle the top with confectioners' sugar put  through a
flour sifter, and serve with dollops of rum-flavored  whipped cream.
Makes 8 servings.  Recipe By     : LouiseGray@aol.  com  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 254 Calories From Fat: 39 Total Fat: 4.6g Cholesterol: 46.5mg Sodium: 121.9mg Potassium: 65.6mg Carbohydrates: 38.6g Fiber: <1g Sugar: 25.4g Protein: 3.6g