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. Pre
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