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Clementine-Lime Pie

Reminiscent of the beloved Key lime pie of Florida fame, this version has a subtle citrusy tang wrapped in a creamy center. Crunchy pecans add texture to the crust. Makes 1 9-inch pie.

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Reminiscent of the beloved Key lime pie of Florida fame, this version has a subtle citrusy tang wrapped in a creamy center. Crunchy pecans add texture to the crust. Makes 1 9-inch pie.

Servings
SERVING

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup crushed pecans
  • 2 Tbs. brown sugar
  • 4 Tbs. unsalted butter, melted

Filling

  • 1/3 cup fresh lime juice
  • Juice from 2 clementines (about 1/4 cup)
  • 1 Tbs. 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 cup crushed pecans

Preparation

  1. Preheat oven to 350F.
  2. To make Crust: Stir all ingredients in a mixing bowl until well blended. Press mixture into bottom and sides of 9-inch pie plate. Bake 10 minutes. Cool. Reduce oven temperature to 300F.
  3. 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.
  4. Bake about 15 minutes, or until firm. Cool at room temperature, and refrigerate until completely firm, about 2 hours.
  5. To serve, garnish with clementine sections and pecans.

Nutrition Information

  • Serving Size Serves 8
  • Calories 490
  • Carbohydrate Content 59 g
  • Cholesterol Content 140 mg
  • Fat Content 26 g
  • Fiber Content 3 g
  • Protein Content 9 g
  • Saturated Fat Content 9 g
  • Sodium Content 230 mg
  • Sugar Content 48 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g