Marco Island Key Lime Pie with Pecan Crust
Marco Island Key Lime Pie with Pecan Crust recipe 505
Ingredients
| 1 | tablespoon |
butter
|
|
| 1 ½ | cups |
pecans
chopped |
|
| ¾ | cup |
graham cracker crumbs
|
* |
| 2 |
lime zest
grated |
* | |
| ¾ | teaspoon |
cinnamon
|
|
| 1 ½ | tablespoons |
sugar
|
|
| 7 |
egg yolks
|
* | |
| 28 | ounces |
milk, sweetened condensed
(2 cans) |
|
| ½ | cup |
key lime juice
|
|
| 2 | teaspoons |
lime zest
grated |
|
|
whipped cream
|
* |
Directions
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.
Place pie plate on rack above water, and bake at 300 degrees until firm, 20 to 25 minutes.
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
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Nutrition Facts
Serving Size 173g (6.1 oz)
United States
I've been making this pie for over 20 years. It's wonderful!
over 2 years agoit says under the first lime zest ingredient ," 2" two what ? teaspoons, Tablespoons? Thanks! Looking forward to making this!!
over 1 year ago