Clementine-lime Pie With Pecan Graham Crust
  • Cooking Time: 25
  • 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
  1. Preheat your oven to 350F.
  2. Stir crust ingredients until the mixture is well-blended.
  3. Press the crust into the bottom and sides of a 9-inch pie plate.
  4. Bake 10 minutes.
  5. Cool. Reduce your oven temp. to 300F.
  6. 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.
  7. Pour the filling on top.
  8. Bake pie about 15 minutes, or until firm.
  9. Cool to room temperature and refrigerate until completely firm, about two hours.
  10. Garnish with remaining clementine sections and crushed pecans.
  11. Enjoy!
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.