Marco Island Key Lime Pie with Pecan Crust
Marco Island Key Lime Pie with Pecan Crust recipe 264
graham cracker crumbs
milk, sweetened condensed
key lime juice
PECAN CRUST Sauté pecans in butter until lightly browned.
Place nuts and butter in food processor, and add the crumbs, lime peel, cinnamon, sugar, and mix until coarse.
Press into a 10 inch pie plate, reserving some for garnish if you like.
PIE FILLING Beat egg yolks at high speed 4 to 5 minutes.
Slowly add condensed milk with the mixer running at medium, then add lime juice the same way.
Add peel and mix slowly.
Pour mixture into the prepared crust.
Fill baking pan halfway with water, and place on lowest rack of the oven.
Do not allow pie to brown. Remove pie, and cool to room temperature, then place in refrigerator to set and chill for about 4 hours.
To serve, you may garnish with whipped cream and crust crumbs if you like