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Title: Marco Island Key Lime Pie
Categories: Dessert Egg Jewish Berries
Yield: 8 Servings
| 1 | tb | Butter |
| 1 1/2 | c | Chopped pecans |
| 3/4 | c | Graham cracker crumbs |
| 2 | Lime rind, grated | |
| 3/4 | ts | Cinnamon |
| 1 1/2 | tb | Sugar |
| 7 | Egg yolk | |
| 2 | cn | Sweetened condensed milk, (14 oz) |
| 1/2 | c | Key lime juice |
| 2 | Lime rind, grated | |
| Whipped cream |
PECAN CRUST Saute pecans in butter until lightly browned. Place nuts and butter in food processor, and add the crumbs, lime peel, cinnamon, sugar, and mix till coarse. Press into a 10" pie plate, reserving some for garnish if you like. PIE FILLING Beat egg yolks at high speed 4-5 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, 20-25 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 NOTES : The "Key" limes have a sharper taste than regular ones, but they're similar to the yellow limes you can find in Mexican markets. You can use the regular limes, but the pie won't have the tartness it's supposed to.
Recipe by: Marco Island Resort
From: kmeade@ids2.idsonline.com (The Meades)
Date: Mon, 6 Jan 1997 16:48:30 -0500
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