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Marco Island Key Lime Pie with Pecan Crust


Marco Island Key Lime Pie with Pecan Crust recipe















1 tablespoon butter
1 ½ cups pecans
¾ cup graham cracker crumbs
2 lime zest
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
whipped cream


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


* not incl. in nutrient facts

Add review




United States

I've been making this pie for over 20 years. It's wonderful!

over 2 years ago

it says under the first lime zest ingredient ," 2" two what ? teaspoons, Tablespoons? Thanks! Looking forward to making this!!

over 1 year ago

Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 60442% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 197mg 8%
Total Carbohydrate 27g 27%
Dietary Fiber 2g 9%
Sugars g
Protein 25g
Vitamin A 8% Vitamin C 15%
Calcium 40% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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