Title: Dmn- Key Lime Pie with Lime Curd
Categories: Pie Fruit American Florida
Yield: 8 Servings

		Crust; (recipe follows)
1 3/4	c	Sugar
3/4	c	Butter
9		Key limes; about 3/4 cup , juice of
8	lg	Eggs; beaten
		Whipped cream; (optional)

Preheat oven to 350 F. Prepare crust; refrigerate. For curd, heat sugar, butter and lime juice in top of double boiler over low heat. Cook, stirring constantly, until butter melts. Whisk in eggs; cook until mixture is thick enough to coat back of spoon, about 5 minutes. Transfer to stainless-steel bowl placed in another bowl filled with ice to chill, stirring constantly.

Spoon curd into crust. Cover with plastic wrap set directly on top of curd. Refrigerate 2 hours. Serve with whipped cream, if desired.

CRUST: Combine 1 1/2 cups graham cracker crumbs, 1/2 cup ground pecans and 3 tablespoons sugar in a 9-inch pie pan. Stir in 1/3 cup melted butter. Mold crumbs against sides and bottom of pan. Bake 4 minutes in 35O-F oven. Cool; chill in refrigerator.

Per serving- Cal 718 (49% tat) Fat 43 g (20 g sat) Fiber 2 g Chol 310mg Sodium 620mg Carbs 92g Calcium 60mg

Source: Adapted from "Allen Susser's New World Cuisine and Cookery" From the Dallas Morning News Typos by Bobbie Beers, converted by MM_Buster v2.0l.

From: Jim Weller Date: 09-17-98 (23:44) The Once And Future Legend (1) Cooking

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