Thursday, December 20, 2012

Clementine Lime Pie



 




































Hold on to your hats! And, get ready to throw away all your dessert plans for Christmas.

This simple and refreshing pie provides a light, citrus flavor at dessert, with a pleasant textural surprise inside. Imagine the base of, say, a lemon meringue pie - but without the meringue. Now, replace with a small orange and lime flavor, complete with actual orange slices in it.

Beguiling!


Clementine Lime Pie
Vegetarian Times, January 2005

Crust:
1 1/2 c graham cracker crumbs
1/2 c pecans, crushed
2 T brown sugar
4 T unsalted butter, melted

Filling:
1/3 c lime juice
1/4 c clementine juice
1 T grated clementine rind
4 egg yolks, lightly beaten
1 14-oz can sweetened condensed milk
2 clementines, peeled and sectioned *

Garnish:
2 clementines, peeled and sectioned
1/2 c pecans, crushed

* Note - I used only 2 clementines when I made this for the first time. But for future iterations, I would at least double - enough clementines to cover the entire base of the pie.



 

Preheat oven to 350.

To make crust: stir all ingredients in a mixing bowl until well blended. Press mixture into bottom and sides of 9" pie plate. Bake 10 minutes. Cool. Reduce oven temperature to 300.

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.

Bake about 15 minutes, or until firm.


 































 





Cool at room temperature and fridge until completely firm, about 2 hours.




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