Clementine-lime Pie
Dessert, Pie, Cake, Ice Cream
Ingredients
** 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 can 14-ounce sweetened condensed milk
2 clementines peeled and sectioned
** Garnish **
2 clementines peeled and sectioned
1/2 cup crushed pecans
Description
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.
Makes 1 9-inch pie.
Directions
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.