Ingredients

  • *** Crust ***
  • 1 ½ cups graham cracker crumbs (about 10 whole crackers)
  • ½ cup crushed pecans
  • 2 tablespoons brown sugar
  • 6 tablespoons unsalted butter, melted
  • *** Filling ***
  • ⅓ 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
  • ½ cup crushed pecans

Directions

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. Bake about 15-20 minutes, or until firm. Cool at room temperature and refrigerate until completely firm, about 2 hours.
5. To serve, garnish with clementine sections and pecans.

Notes
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.


MacGourmet downloadClementine-lime Pie. To import, drag image to your MacGourmet recipe box.