| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies, Pastries |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
|
|
Confectioner's Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Cold Butter |
| 1/3 |
c |
Pecans — finely chopped |
| 1 |
c |
Granulated Sugar |
| 2 |
|
Eggs |
| 5 |
tb |
Lime Juice |
| 1 |
ts |
Grated Lime Peel |
| 1/2 |
ts |
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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