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Clementine-lime Pie With Pecan Graham Crust

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Serves | Prep Time | Cook Time 25

Why I Love This Recipe

This pie was enjoyed by all of us at Thanksgiving last year and quite simple to make. I don't remember where I found the recipe, though. It serves 8.

Ingredients You'll Need

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

Filling: 1/3 c. fresh lime juice
juice from 3 clementines (about 1/4 c.)
1 T. grated clementine rind/zest
4 egg yolks, lightly beaten
1 14-oz. can of sweetened condensed milk
2 clementines, peeled and sectioned
Garnish: 2 clementines, peeled and sectioned
1/2 c. crushed pecans


Preheat your oven to 350F.

Stir crust ingredients until the mixture is well-blended.

Press the crust into the bottom and sides of a 9-inch pie plate.

Bake 10 minutes.

Cool. Reduce your oven temp. to 300F.

Make the filling by mixing the lime and clementine juice, grated zest, egg yolks and condensed milk. Line the bottom of the cooled crust with clementine sections.

Pour the filling on top.

Bake pie about 15 minutes, or until firm.

Cool to room temperature and refrigerate until completely firm, about two hours.

Garnish with remaining clementine sections and crushed pecans.


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